NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium whole wheat tortilla

1 oz part-skim mozzarella cheese

2 tbsp buffalo sauce

0.5 tbsp extra virgin olive oil

2 tbsp nonfat plain Greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 cup red onion

0.25 cup celery

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a small mixing bowl, toss the cooked and shredded chicken breast with the buffalo sauce until every piece is thoroughly coated.

• 3

  Place the whole wheat tortilla on the prepared baking sheet and brush both sides with the extra virgin olive oil to ensure a crisp base.

• 4

  Bake the tortilla for 3 minutes, then flip it over and bake for another 2 minutes until it is firm and slightly golden.

• 5

  Spread the buffalo chicken evenly across the tortilla, then top with the thinly sliced red onion, diced celery, and shredded mozzarella cheese.

• 6

  Return the pizza to the oven for 5 to 7 minutes, or until the cheese has melted and the edges of the tortilla are perfectly crunchy.

• 7

  While the pizza bakes, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper in a small ramekin to create the ranch drizzle.

• 8

  Remove the pizza from the oven, drizzle the yogurt ranch over the top in a zig-zag pattern, and slice into four wedges before serving.