YOUR SOLIN GENERATED RECIPE
Oven-baked chicken and red onions over a crisp whole grain crust, drizzled with tangy BBQ sauce and a creamy, herb-infused Greek yogurt ranch.
INGREDIENTS
4 oz chicken breast
1 medium whole grain tortilla
2 tbsp BBQ sauce
0.25 cup Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 oz mozzarella cheese
0.25 cup red onion
1 tbsp fresh cilantro
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and place the whole grain tortilla on a baking sheet lined with parchment paper.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper to create the ranch dressing.
Spread 1 tablespoon of the BBQ sauce evenly across the surface of the tortilla, leaving a small margin for the crust.
Evenly distribute the cooked shredded chicken and sliced red onions over the sauce, then sprinkle with the shredded mozzarella cheese.
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the tortilla edges are golden and crisp.
Remove from the oven and drizzle the remaining tablespoon of BBQ sauce and the prepared Greek yogurt ranch over the top.
Garnish with freshly chopped cilantro, slice into wedges, and serve immediately.