Grilled Chicken Margherita Pizzas

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  • 35|min prep time
  • 35|min total time
  • 8 ingredients
  • 4 servings

tablespoon olive oil
clove garlic, finely chopped
boneless skinless chicken breasts (about 8 oz)
teaspoon seasoned salt
Old El Paso™ flour tortillas (8 inch)
1 1/2
cups finely shredded mozzarella cheese (6 oz)
plum (Roma) tomatoes, thinly sliced (about 10 oz)
cup sliced fresh basil leaves


  1. 1 Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
  2. 2 On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
  3. 3 With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.




Nutrition Information

Recipe Step Photos

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