Quick barbecue chicken tortilla 'pizza'
This tasty and quick-to-make hybrid pizza replaces tomato sauce with barbecue sauce on a crunchy tortilla crust.
This goes in the “quick and easy” category. I won’t oversell this recipe as anything overly special or interesting. But, I want to remember this simple dinner idea when I am trolling my own blog looking for inspiration in my repertoire. Lately, I hesitate so often before taking a photo or sharing things on this blog that don’t seem worthy. There are so many amazing food blogs these days, gorgeous visual search engines, Pinterest … seemingly endless places to find fantastic ideas. We are living in an age of communication abundance and faced with my own inability to keep up with it all, I am hesitant to add more music to the noise.
While on vacation in Greece, I caught myself observing the world around me and thinking in “posts.” I saw an impossibly miniature van on the street in Corfu and my mind began typing the Instagram caption “Wonder if they’d let me check this little van in with my luggage.” It scared me. Did I have that thought in my head because it was funny to me or am I trained to attach captions and posts to the things I see? Do I scroll the world around me looking for social media content and if so, has it changed the way I interact and process everything?
I work in marketing and create content for a number of brands so I am more driven than most to find value-added tidbits. But, I don’t want to lose my original perspective in exchange for one that is guided by a public outcome.
These questions and concerns have been stunting my blog activity. I don’t have the answers but I decided that for now, I will try to stop focusing on what I should say or what I should post and resurrect one of my original motives, which was to create my own recipe archive. From here, I’ll take it one post at a time.
Barbecue chicken tortilla pizza
Your favorite barbecue (I like Jack Daniels Original Recipe or Guy Fieri Kansas City)
Cooked chicken breast, shredded (shortcut: use deli rotisserie chicken)
Shredded Cheese (I used Cheddar and Monterey Jack blend)
1. Preheat oven to 400 degrees F. Either use a Silcone mat on a cookie sheet or lightly brush it with olive oil.
2. Top whole wheat tortillas with barbecue sauce, shredded chicken, thin slices of red onion and a sprinkling of cheese.
3. Bake for about 7-8 minutes until the tortilla edges have browned and tortilla is crisp. Remove from the oven and top with fresh cilantro. Cut in triangles and serve.
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