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Whole Grain Buffalo Chicken Pizzilla

Whole Grain Buffalo Chicken Pizzilla
Whole Grain Buffalo Chicken Pizzilla

Ingredients you’ll need:

1 whole grain tortilla

1 boneless, skinless chicken breast-baked or grilled, then shredded

2 oz. fat free feta cheese-crumbled

2 oz. fresh mozzarella-sliced or grated

1 Roma tomato-chopped

2 stalks celery-chopped

1/2 sweet onion-chopped

1 tsp. extra virgin olive oil

1 tbsp. Frank’s Red Hot Buffalo Sauce

1 tbsp. fresh oregano-chopped or hand shred: 1 tsp. dried if you don’t have fresh

Kosher salt and fresh ground black pepper-to taste

How to prepare:

Buffalo Chicken Mixture:

In a skillet, over medium high heat, add olive oil, onion and celery. Sauté for 35 minutes or until onion becomes translucent. Add shredded chicken, Sauté for another 3 minutes. Add chopped tomatoes and Frank’s Red Hot Sauce. Sauté for another 3 minutes. Set aside.

Preheat oven to 400 degrees or to 350 degrees if you have a convection bake option. Arrange half of the feta and mozzarella cheeses all over the tortilla. Arrange the Buffalo Chicken Mixture evenly over the cheese.  Lightly season with salt and pepper. Arrange or sprinkle the oregano over all the ingredients. Arrange or sprinkle the rest of the feta and mozzarella cheeses over all the ingredients.  Bake for 15 minutes or until cheese is bubbly and tortilla is as crispy as desired. Enjoy!

 

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