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Grilled Mexican chicken pizza

A quick and easy alternative to regular pizza
Recipe and photo provided by CanolaInfo.org
Pizza on a plate with pizza cutter
4 servings / 2 hr 25 min – 4 hr 25 min

Prep 10 min / Marinate 2-4 hr / Cook 15 min

Ingredients
  • 1 tbsp (15 mL) lime juice
  • 1 tbsp (15 mL) canola oil
  • 1 clove garlic, minced
  • 1 tsp (5 mL) chili powder
  • 1/8 tsp (0.5 mL) pepper
  • 1 (3 oz/90 g) chicken breast
  • 4 (10 in/25 cm) whole wheat tortillas
  • 1/2 cup (125 mL) shredded low fat Monterey Jack cheese
  • 1/2 cup (125 mL) salsa
  • 1/2 cup (125 mL) finely diced green pepper
  • 1/4 cup (50 mL) finely diced red onion
  • 1/4 cup (50 mL) finely chopped flat leaf parsley
  • 1 cup (250 mL) shredded lettuce
  • 3 Roma tomatoes, finely chopped
  • 1/4 cup (50 mL) fat free sour cream
Directions
  1. Combine lime juice, canola oil, garlic, chili powder and pepper in large bowl. Whisk ingredients together. Cut chicken breast into 1/2 inch (2 cm) pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2 to 4 hours.
  2. Stir fry chicken mixture in large wok over medium high heat until chicken pieces are cooked and juices run clear. Set aside.
  3. Preheat oven to 400 °F (200 °C). Arrange tortillas on rimmed, foil lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about 6 minutes.
  4. Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about 5 minutes. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately.
     
Nutritional info per serving (1 of 4)
  • Calories: 230
  • Protein: 17 g
  • Total Fat: 8 g
    Saturated Fat: 3 g
    Cholesterol: 30 mg
  • Carbohydrates: 30 g
    Fibre: 5 g
    Sugars: 7 g
    Added Sugars: 0 g
  • Sodium: 600 mg
  • Potassium: 180 mg