NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

1 oz part-skim mozzarella cheese

2 tbsp low-sugar BBQ sauce

1 tbsp non-fat Greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 cup red onion

1 tbsp fresh cilantro

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper, then bake or pan-sear until it reaches an internal temperature of 165°F. Once cooled slightly, shred the chicken using two forks.

• 3

  Place the whole wheat tortilla on the baking sheet and lightly brush both sides with olive oil. Bake for 3 minutes per side until it begins to turn golden and crisp.

• 4

  While the tortilla par-bakes, prepare the healthy ranch drizzle by whisking together the Greek yogurt, dried dill, garlic powder, and onion powder in a small ramekin.

• 5

  Remove the tortilla from the oven and spread the low-sugar BBQ sauce evenly across the surface, leaving a small border for the crust.

• 6

  Layer the shredded chicken and thinly sliced red onions over the sauce, then sprinkle evenly with the part-skim mozzarella cheese.

• 7

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

• 8

  Finish by drizzling the prepared yogurt ranch over the hot pizza and garnishing with freshly chopped cilantro before slicing into wedges.