YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat crust topped with tender chicken and tangy BBQ sauce, finished with melted mozzarella and crisp red onions for a smoky, satisfying crunch.
INGREDIENTS
5 oz Chicken breast
1 medium Whole wheat tortilla
2 tbsp No-sugar-added BBQ sauce
1 oz Part-skim mozzarella cheese
0.25 cup Red onion
1 tbsp Fresh cilantro
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Shred the pre-cooked chicken breast and place it in a small bowl.
Season the chicken with garlic powder, sea salt, and black pepper, tossing until evenly coated.
Place the whole wheat tortilla on the prepared baking sheet and spread the BBQ sauce over the surface, leaving a small border for the crust.
Evenly distribute the seasoned chicken and thinly sliced red onion over the sauce.
Sprinkle the shredded mozzarella cheese over the toppings.
Bake for 8 to 10 minutes until the cheese is bubbly and the edges of the tortilla are golden and crispy.
Remove from the oven, garnish with fresh cilantro, and slice into wedges before serving.