YOUR SOLIN GENERATED RECIPE
Crispy sprouted grain crust topped with tender shredded chicken and tangy BBQ sauce, finished with a creamy ranch drizzle and fresh cilantro.
INGREDIENTS
5 oz cooked chicken breast
1 large sprouted grain tortilla
2 tbsp sugar-free BBQ sauce
2 tbsp part-skim mozzarella cheese
2 tbsp non-fat Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
1 tbsp red onion
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and sea salt to create a clean ranch dressing.
Place the sprouted grain tortilla on the prepared baking sheet and spread the sugar-free BBQ sauce evenly across the surface.
Distribute the shredded chicken breast and thinly sliced red onion over the sauce, then sprinkle with the mozzarella cheese.
Bake for 8 to 10 minutes until the edges of the tortilla are crisp and the cheese has melted.
Remove from the oven, drizzle with the prepared ranch dressing, and garnish with chopped fresh cilantro before slicing.