YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat tortilla topped with tangy BBQ chicken and melted mozzarella, finished with a creamy, zesty Greek yogurt ranch drizzle.
INGREDIENTS
3.25 oz cooked chicken breast
1 medium whole wheat tortilla
2 tbsp sugar-free BBQ sauce
1 oz part-skim mozzarella cheese
2 tbsp non-fat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
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 (200°C) and line a baking sheet with parchment paper.
Place the whole wheat tortilla on the baking sheet and bake for 3 minutes until it begins to firm up.
In a small mixing bowl, combine the shredded cooked chicken breast with the BBQ sauce, sea salt, and black pepper until well coated.
Spread the BBQ chicken mixture evenly across the par-baked tortilla, leaving a small border for the crust.
Top the chicken with thinly sliced red onions and sprinkle the shredded mozzarella cheese over the top.
Return the pizza to the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly and the edges of the tortilla are golden brown.
While the pizza bakes, whisk together the Greek yogurt, dried dill, and garlic powder in a small bowl to create a clean ranch drizzle.
Remove the pizza from the oven, drizzle with the prepared yogurt ranch, and garnish with freshly chopped cilantro before slicing.