YOUR SOLIN GENERATED RECIPE
Whole-grain crust baked with tender chicken and tangy BBQ sauce, finished with a creamy ranch drizzle for a smoky and satisfying bite.
INGREDIENTS
3.25 oz cooked chicken breast
1 large whole-wheat tortilla
1.5 tbsp low-sugar BBQ sauce
0.25 cup non-fat 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 oven to 400°F and place the tortilla on a baking sheet to crisp for 3 minutes.
In a small bowl, whisk together Greek yogurt, dried dill, garlic powder, sea salt, and black pepper to create a clean ranch dressing.
Spread the BBQ sauce evenly over the pre-baked tortilla base.
Top with the cooked chicken breast, diced red onion, and part-skim mozzarella cheese.
Bake for 8-10 minutes until the cheese is bubbly and the edges are golden brown.
Drizzle with the prepared ranch dressing and garnish with fresh cilantro before slicing.