Crispy Tortilla Pizza with Grilled Chicken

Whether you've already got grilled chicken made or you're reaching for some frozen grilled chicken strips,...
Contributor
Crispy Tortilla Pizza with Grilled Chicken

Full Belly Sisters

Crispy Tortilla Pizza with Grilled Chicken

Whether you've already got grilled chicken made or you're reaching for some frozen grilled chicken strips, you've got to make this super crispy, super simple tortilla pizza!

For more great recipes like this one, visit Full Belly Sisters.

1
Servings
324
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 whole wheat tortilla
  • 5 grilled chicken strips
  • 4 Tablespoons salsa
  • 1 scallion, chopped (whites and greens separated)
  • 1/3 Cup monterey jack cheese, shredded
  • 1/4 avocado, diced
  • 3 grape tomatoes, sliced
  • olive oil or ghee, for cooking

Directions

Set a 12-inch cast iron skillet with a little bit of oil or ghee over medium high heat on the stove. Brown both sides of your tortilla to your liking. Take it out of the pan and let it rest on a rack, if you have one, or on a plate. You will notice the tortilla gets quite firm and crisp as it cools (like bacon!).

Toss the chicken into the skillet for a few minutes—the time will depend on whether your chicken is frozen or not—to warm it through. Once the chicken is warmed, cut it into bite-sized pieces.

To assemble the pizza, place the tortilla back into the cast iron skillet; this pan will help ensure the tortilla stays crispy! Spread the salsa onto the tortilla; top with the grilled chicken and the whites of the scallion; then sprinkle the cheese across the top.

Put the pan into the oven for 11 to 13 minutes, until the cheese is bubbling and beginning to brown. Remove from oven let the pizza cool in the pan for a couple of minutes. Slide onto a cutting board.

Top with chopped scallion greens, tomatoes, and avocado. Then cut into sections and dig in immediately, while the pizza is still super crispy and hot. 

Nutritional Facts

Total Fat
25g
36%
Sugar
1g
1%
Saturated Fat
14g
58%
Cholesterol
62mg
21%
Carbohydrate, by difference
7g
5%
Protein
18g
39%
Vitamin A, RAE
148µg
21%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
541mg
54%
Choline, total
10mg
2%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Phosphorus, P
379mg
54%
Selenium, Se
11µg
20%
Sodium, Na
810mg
54%
Water
73g
3%
Zinc, Zn
2mg
25%

Tortilla Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Tortilla Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.