YOUR SOLIN GENERATED RECIPE
Crisp almond flour crust topped with succulent grilled chicken, tangy sugar-free BBQ sauce, and a creamy herb-infused ranch drizzle.
INGREDIENTS
5 oz Chicken breast
1 medium Almond flour tortilla
2 tbsp Sugar-free BBQ sauce
2 tbsp Plain Greek yogurt
0.5 tsp Dried dill
0.25 tsp Garlic powder
0.5 oz Part-skim mozzarella cheese
2 tbsp 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 almond flour tortilla on a parchment-lined baking sheet.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, sea salt, and black pepper to create a clean ranch dressing.
Spread the sugar-free BBQ sauce evenly over the tortilla base, leaving a small margin at the edges for the crust.
Layer the shredded chicken and diced red onions over the sauce, then sprinkle evenly with the mozzarella cheese.
Bake for 8-10 minutes until the edges are golden brown and the cheese has melted beautifully.
Remove from the oven and finish with a generous drizzle of the prepared ranch and a sprinkle of fresh cilantro before slicing.