YOUR SOLIN GENERATED RECIPE
Crispy whole wheat flatbread baked with tender chicken and tangy BBQ sauce, finished with a cooling drizzle of creamy Greek yogurt ranch.
INGREDIENTS
1 medium whole wheat tortilla
4 oz chicken breast
2 tbsp low-sugar BBQ sauce
1.5 oz part-skim mozzarella cheese
2 tbsp non-fat Greek yogurt
0.25 tsp garlic powder
0.25 tsp dried dill
0.25 tsp onion 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 and line a baking sheet with parchment paper.
In a small mixing bowl, whisk together the Greek yogurt, garlic powder, dried dill, onion powder, sea salt, and black pepper to create a healthy ranch drizzle.
Place the whole wheat tortilla on the prepared baking sheet and spread the BBQ sauce evenly across the surface.
Distribute the cooked shredded chicken breast and thinly sliced red onion over the sauce.
Sprinkle the shredded mozzarella cheese evenly over the toppings.
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the edges of the tortilla are golden and crisp.
Remove from the oven, drizzle with the prepared Greek yogurt ranch, and garnish with fresh cilantro before slicing into wedges.