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Open-Faced "Pizza" with Cheddar Cheese, Roasted Cherry Tomatoes, and Chicken

Open-Faced "Pizza" with Cheddar Cheese, Roasted Cherry Tomatoes, and Chicken Makes 4 servings

2 cups cherry tomatoes
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (12-inch) whole wheat tortillas
1 1/4 cups grated reduced-fat cheddar cheese
2 cups rotisserie chicken pieces
1 teaspoon dried oregano (optional)

• Preheat the oven to 350 degrees F.
• Toss the tomatoes with the oil, salt, and pepper.
• Roast on a baking sheet until blistered and golden, 15 to 20 minutes.
• Remove the tomatoes from the oven.
• Adjust the heat to broil, and set the oven rack 4 inches from the heat.
• Put the tortillas on a baking sheet.
• Layer each with half of the cheese, half of the chicken, half of the tomatoes, and half of the oregano.
• Broil until the cheese has melted and the edges of the tortillas are golden, 2 to 3 minutes. Serve.

Nutrition facts per serving: 395 calories, 38g protein, 38g carbohydrate, 15g fat (6g saturated), 4g fiber