YOUR SOLIN GENERATED RECIPE
Crispy whole wheat crust topped with tangy BBQ chicken and melted mozzarella, finished with a creamy, herb-infused ranch drizzle for a satisfying crunch.
INGREDIENTS
4 oz chicken breast
1 medium whole wheat tortilla
2 tbsp sugar-free BBQ sauce
1 oz part-skim mozzarella cheese
0.25 cup nonfat Greek yogurt
0.5 tsp dried dill
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp red onion
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
In a small mixing bowl, combine the nonfat Greek yogurt, dried dill, garlic powder, sea salt, and black pepper to create the high-protein ranch dressing.
Toss the cooked and shredded chicken breast in the sugar-free BBQ sauce until every piece is well coated.
Place the whole wheat tortilla on the baking sheet and spread the BBQ chicken evenly across the surface, leaving a small border for the crust.
Top the chicken with thinly sliced red onion and sprinkle the part-skim mozzarella cheese over the entire pizza.
Bake for 8 to 10 minutes until the cheese is bubbly and the edges of the tortilla are golden brown.
Remove from the oven, drizzle with the prepared Greek yogurt ranch, and garnish with fresh chopped cilantro before slicing.