Tortilla pizzas with crispy chicken

2023-04-21 15:17:35

Collaboration – Tortilla pizzas are a godsend on days when you want to quickly conjure up something delicious for the whole family. All you have to do is invest tortillas with your favorite ingredients and season them with Tex Mex spices and a good salsa. An ideal dish for using up leftover vegetables! Today I am sharing with you my recipe for tortilla pizzas with crispy chicken, garlic salsa, white cheese and a lime yogurt sauce.

In terms of vegetables, I opted for red peppers, peas and corn. But you can of course vary with that. Zucchini, spring onion and broccoli also work well on these tortilla pizzas. And if you want to eat them vegetarian, replace the crispy chicken for crispy cauliflower. And in terms of spices, I once added basil instead of coriander. How delicious!

Everything for tortilla pizzas can be found at Santa Maria

All basic products for the tastiest Tex Mex dishes can be found in the Santa Maria range. This time I used the Crispy Chicken Seasoning Mix that you add to cubes or in this case strips of chicken. Then it goes into the oven and after fifteen minutes you already have crispy chicken! Or crispy cauliflower, because you can also use that in combination with the mix.

I spread the tortillas with Santa Maria’s Garlic Salsa. A delicious salsa with body due to the addition of garlic, which immediately gives a lot of flavor to the tortilla pizzas. By the way, you can choose which tortillas you want. If you use the mini tortillas, you can bake more at once in the oven. And if you want to add some extra fiber to the meal, go for the medium Whole Wheat tortillas.

More Tex Mex cooking inspiration? Here you will find all my Tex Mex recipes.

Preheat the oven to 225 degrees and lightly grease a large baking tin or casserole dish with olive oil. Cover your second baking tray with parchment paper.
Mix the strips of chicken thighs in a bowl with 1 tbsp of olive oil and the contents of the bag of Crispy Chicken Seasoning Mix. Mix together and then divide the strips over the baking tin. Make sure the strips are not stacked, but next to each other. This is how they get the crispiest. Bake for 15 minutes.
On your second baking sheet, place 4 mini tortillas or 3 medium whole wheat tortillas. You are going to bake them in two batches. Spread with the garlic salsa and then generously top with the bell pepper, peas and corn kernels. If you prefer to use grated cheddar now is the time to sprinkle the grater over the pizzas.
Remove the crispy chicken from the oven and divide half over the tortilla pizzas you already have ready (you will need the other half for the second batch). Lower the temperature to 200 degrees and place the tortillas pizzas in the oven for about 8 minutes. When the edges of the tortillas turn slightly brown and crispy, they are ready.
Meanwhile, make the lime yogurt sauce by mixing the Greek yogurt with the crushed garlic clove, the zest of 1 lime and the finely chopped basil. Season with salt and pepper. And also fill batch 2 of your tortilla pizzas so that they are ready.
Remove the tortilla pizzas from the oven, garnish with white cheese or feta (if not using cheddar), a pinch of black pepper and some fresh basil leaves. Serve them with the lime yogurt sauce and slide batch 2 into the oven as soon as you’re ready. Enjoy your meal!

With this recipe you can make a main course for 4 people.
You can also replace the Garlic Salsa with the Chunky Wrap salsa from Santa Maria.
You can also replace the chicken thighs with chicken breast or cauliflower.
Not a fan of white cheese or feta? Then sprinkle some grated cheddar over the tortilla pizzas before they go into the oven.
Preparation: 30 minutes