YOUR SOLIN GENERATED RECIPE
Crisp whole grain crust topped with smoky BBQ chicken and zesty red onions, finished with a creamy, herb-infused ranch drizzle.
INGREDIENTS
1 medium whole wheat tortilla
4 oz chicken breast
2 tbsp sugar-free BBQ sauce
1 oz part-skim mozzarella cheese
0.13 cup red onion
0.25 cup 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 fresh cilantro
PREPARATION
Preheat your oven to 400°F (200°C).
Season the chicken breast with a pinch of salt and grill or pan-sear until cooked through, then shred or dice into small pieces.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and sea salt to create the clean ranch dressing.
Place the whole wheat tortilla on a parchment-lined baking sheet and spread the sugar-free BBQ sauce evenly across the base.
Layer the shredded chicken and thinly sliced red onions over the sauce, then sprinkle with the mozzarella cheese.
Bake for 8-10 minutes until the cheese is melted and bubbly and the tortilla edges are golden brown.
Remove from the oven, drizzle with the prepared yogurt ranch, and garnish with fresh cilantro before slicing.