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Thai Chicken Tortilla Pizza


Thai Chicken Tortilla Pizza

Makes 4 to 6 servings

Preheat oven to 375 degrees



4 large sprouted wheat tortillas

Thai Peanut Sauce (recipe to follow) or your favourite store-bought peanut sauce

2 cups cooked chicken breast, finely chopped

small red pepper, julienned

small green pepper, julienned

1 cup carrots, grated

1 cup low fat mozzarella cheese, grated

½ cup green onion, chopped

½ cup bean sprouts

½ cup cilantro, chopped



Bake tortillas for 3 mins on an ungreased cookie sheet

Spread 1 to 2 tbsp Thai Peanut Sauce on each tortilla

Sprinkle evenly on all four tortillas the peppers, carrots, chicken and mozzarella cheese

Bake 10 to 12 mins until cheese is completely melted and edges are lightly browned. If desired, broil for

one minute to brown top. Use a pizza cutter to cut into wedges.


Nutrition (per serving):

Cals 331; Carbs 28g; protein 30g; fat 11g; fibre 3g



Homemade Thai Peanut Sauce

In a saucepan, combine:

1/4 cup nat peanut butter **see note about PB2

1/4 cup Braggs (soy beans, filtered water)

2 tbsp fresh lemon juice

2 tsp sesame seed oil

2 tsp fresh ginger, grated

1 tbsp honey

1 tsp garlic powder

Pinch (or more!) of hot pepper flakes

Heat over medium heat until bubbling, stirring constantly.


Nutrition (per tbsp):

Cals 39, 2g carbs, 1 g protein, 3 g fat ~ but using the PB2 makes the fat component almost non-existent!


**I used 3 tbsp of the PB2 (powdered peanuts) mixed with about 1/2 cup water, and then added a bit of apple cider vinegar to make a thinner consistency for a stir fry. I also use this sauce as the base for Thai Chicken Tortilla pizzas, made on the ancient grains tortillas (just bake the tortilla in the oven for about 4 mins to crisp it a bit before putting sauce and toppings on)

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