Low-Carb Tortilla Pizza with Chicken and Artichokes

Name: Low-Carb Tortilla Pizza with Chicken and Artichokes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 0 pieces Olive Oil Cooking Spray (Olive oil cooking spray); 2 oz Mushroom (2 oz mushrooms diced); ½ cup Yellow Onion (½ cup onion diced); 1 clove Garlic (1 clove garlic minced); 1 cup Baby Spinach (1 cup baby spinach); 2 pieces Low-Carb High-Fiber Tortilla (2 large low-carb high-fiber tortillas *burrito size); 2 tsp Olive Oil (2 tsp olive oil); 2 tbsp Spinach Artichoke Dip (2 tbsp prepared spinach artichoke dip *I use the Publix prepared spinach artichoke dip); 2 pieces Artichoke Hearts (2-3 marinated artichoke hearts chopped — up to 3); 2 oz Chicken Breast (2 oz cooked chicken breast diced); 3 oz Mozzarella Cheese (3 oz shredded mozzarella cheese); 1 oz Parmesan Cheese (1 oz shredded parmesan cheese); 0 pieces Table Salt (salt, pepper, and Italian seasoning blend to taste)

Low-Carb Tortilla Pizza with Chicken and Artichokes - Lunch,Main Course (Mediterranean)

20 minMediterranean

Servings2

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Plan it in the app to put it on your week.

Low Carb
Egg Free

Ingredients

For 2 servings

Olive Oil Cooking Spray0 pieces · Olive oil cooking spray
Mushroom2 oz · 2 oz mushrooms diced
Yellow Onion½ cup · ½ cup onion diced
Garlic1 clove · 1 clove garlic minced
Baby Spinach1 cup · 1 cup baby spinach
Low-Carb High-Fiber Tortilla2 pieces · 2 large low-carb high-fiber tortillas *burrito size
Olive Oil2 tsp · 2 tsp olive oil
Spinach Artichoke Dip2 tbsp · 2 tbsp prepared spinach artichoke dip *I use the Publix prepared spinach artichoke dip
Artichoke Hearts2 pieces · 2-3 marinated artichoke hearts chopped — up to 3
Chicken Breast2 oz · 2 oz cooked chicken breast diced
Mozzarella Cheese3 oz · 3 oz shredded mozzarella cheese
Parmesan Cheese1 oz · 1 oz shredded parmesan cheese
Table Salt0 pieces · salt, pepper, and Italian seasoning blend to taste

Make it mine in the app

Steps

1Preheat the oven to 350 degrees F. and heat a large non-stick skillet over medium heat, and spray with olive oil spray.
2Sauté the mushrooms and onions until the mushrooms are lightly golden and the onions are soft, about 4-5 minutes.
3Add the fresh spinach and garlic and sauté for about a minute more, stirring constantly until wilted. Remove and set aside.
4Brush each side of the tortillas with olive oil and toast on both sides in the skillet over medium heat until very lightly golden. They will start to puff up a bit.
5Transfer to a baking sheet lined with parchment paper.
6Spread 1 tbsp of the spinach artichoke dip on each tortilla, then add all of the toppings, finishing with the cheese and spices.
7Bake for 10-12 minutes, until the cheese is melted. Garnish with a pinch of red pepper flakes or a drizzle of Calabrian chili crisp (my fave!) over the top right before serving.