YOUR SOLIN GENERATED RECIPE
Baked whole wheat crust topped with tangy BBQ-glazed chicken and a creamy ranch drizzle, finished with sharp red onions and fresh cilantro for a zesty bite.
INGREDIENTS
5 oz cooked chicken breast
1 medium whole wheat tortilla
1.5 tbsp sugar-free bbq sauce
2 tbsp greek yogurt ranch dressing
1 oz part-skim shredded mozzarella cheese
2 tbsp red onion
1 tbsp fresh cilantro
0.25 tsp garlic powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat oven to 400°F and place the tortilla on a parchment-lined baking sheet.
In a small bowl, toss the shredded chicken with BBQ sauce, garlic powder, salt, and pepper until well coated.
Spread 1 tablespoon of ranch dressing over the tortilla, leaving a small border for the crust.
Evenly distribute the BBQ chicken and diced red onions over the ranch base.
Sprinkle the shredded mozzarella cheese over the toppings.
Bake for 8-10 minutes until the cheese is melted and the edges of the tortilla are golden brown and crisp.
Remove from the oven, drizzle with the remaining 1 tablespoon of ranch, and garnish with fresh cilantro before slicing.