YOUR SOLIN GENERATED RECIPE
Baked whole wheat crust topped with smoky BBQ chicken and a tangy Greek yogurt ranch drizzle, finished with sharp red onions and fresh cilantro.
INGREDIENTS
1 medium whole wheat tortilla
4 oz chicken breast
2 tbsp sugar-free BBQ sauce
1 oz part-skim mozzarella cheese
2 tbsp plain non-fat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
1 tsp apple cider vinegar
0.25 cup red onion
1 tbsp fresh cilantro
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, apple cider vinegar, sea salt, and black pepper to create the high-protein ranch drizzle.
Shred the cooked chicken breast and toss it in a separate bowl with the sugar-free BBQ sauce until every piece is thoroughly coated.
Place the whole wheat tortilla on the prepared baking sheet and spread 1 tablespoon of the ranch mixture thinly across the base.
Distribute the BBQ chicken and thinly sliced red onions evenly over the tortilla, then sprinkle with the shredded mozzarella cheese.
Bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the edges of the tortilla are crisp and golden brown.
Remove from the oven, drizzle with the remaining ranch sauce, and garnish with freshly chopped cilantro before slicing.