Sunday, July 6, 2014

Skinny BBQ Chicken (& Pineapple) Tortilla Pizza (WW Points)

I was so happy I saw this recipe...the day after I had cooked some chicken in the crockpot with BBQ sauce!  This was a perfect way to eat up some of that chicken. 

If you're not counting Weight Watchers points, of course you could use more of everything.  I added crushed pineapple I had leftover in the fridge, so that is not included in the WW points Nancy shares at Skinny Kitchen. If you've never been to her blog, I invite you to get on over there...she shares awesome and delicious 'skinny' recipes...I make a lot of what she shares there. 

The balsamic vinegar really adds the perfect touch...

This is a super recipe for summer because the oven doesn't have to be on for long at all....

I was excited to try this tip I've seen around the net...it worked GREAT for this recipe!

Place your grape/cherry tomatoes between two plastic lids...cut them all at once with a serrated knife.  Voila!!! 


photo credit: food52.com 



These nutritional facts from Nancy's website...
(without added pineapple) 


Weight Watchers (old points) 6

Weight Watchers POINTS PLUS 8

SKINNY FACTS: for 1 tortilla pizza
330 calories, 7g fat, 10mg chol, 23g prot, 44g carb, 6g fiber, 654mg sod, 13g sugar
FAT FACTS: for 1 California Pizza Kitchen (Cpk) – Bbq Chicken Frozen Pizza
901 calories, 33g fat, 120mg chol, 48g prot, 105g carb, 3g fiber, 1,922mg sod, 24g sugar



SKINNY BBQ CHICKEN (& PINEAPPLE) TORTILLA PIZZA 

2 whole grain or whole wheat flour tortillas
(I used low carb) 
1 c. onions, thinly sliced
(I used less)
2/3 c. chicken, cooked and diced 
1/4 c. barbecue sauce
1 tsp. balsamic vinegar
1/4 c. crushed pineapple, optional
1/2 c. cherry or grape tomatoes, sliced
6 Tb. light mozzarella cheese
(I used a little extra)
1 Tb. Parmesan cheese


Place tortillas under broiler for about 1-2 minutes to toast (I sprayed with canola oil to crisp them up more), turn over and broil 1 more minute to toast other sides. Keep an eye on them so they don’t burn. Remove from oven and set aside.

Place sliced onions on a microwave safe plate and cook in microwave for 2 minutes to soften. Add chicken to a small bowl. Toss with 3 Tb. barbecue sauce, balsamic vinegar and pineapple. 

To Assemble: Spread each tortilla with 1/2 Tb. barbecue sauce. Use the back of a spoon to spread. Top each with 1/2 of chicken/barbecue sauce mixture and spread around. 

Place 1/2 of the onions all over the top of each pizza. Sprinkle each with 1/4 cup tomatoes. 

Lastly...Top each with 3 Tb. light mozzarella cheese and 1/2 Tb. parmesan cheese.
Place on a baking sheet and broil for about 1-2 minutes until cheese is melted and tortilla is browned. Be careful to not let them burn. 

Remove from oven. Cut with pizza cutter; serve. 
Yield: 2 tortilla pizzas 

(this recipe can easily doubled or tripled )

Linked to Mix it up Monday
              Weekend Potluck


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