Grilled Fajita Tortilla Pizzas

Cooked on the grill, these five-ingredient pizzas are a flavorful entrée or appetizer.

  • prep time 30 min
  • total time 30 min
  • ingredients 6
  • servings 6

Ingredients

2
(9-oz.) pkg. frozen cooked chicken breast strips, thawed
1 1/2
cups frozen bell pepper and onion stir-fry (from 1-lb. pkg.), thawed, well drained
1/4
cup purchased fajita sauce and marinade
6
(8-inch) flour tortillas
12
oz. (3 cups) finely shredded taco-flavored cheese blend
6
tablespoons purchased fajita sauce and marinade
  • 1 Heat gas or charcoal grill. Spray grill basket (grill "wok") with nonstick cooking spray. In medium bowl, combine chicken strips, bell pepper and onion stir-fry and 1/4 cup fajita sauce. Place chicken mixture in sprayed basket.
  • 2 When grill is heated, place grill basket onto gas grill over medium heat or onto charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 8 to 10 minutes or until thoroughly heated, shaking basket or stirring chicken mixture occasionally.
  • 3 Meanwhile, place tortillas on ungreased cookie sheets. Sprinkle with 1 1/2 cups of the cheese.
  • 4 Divide grilled chicken mixture evenly onto cheese-covered tortillas. Top each with 1 tablespoon fajita sauce and 1/4 cup remaining cheese.
  • 5 With wide spatula, carefully slide pizzas onto grill. Cover grill; cook 3 to 6 minutes or until cheese is melted and crust is crisp, rearranging pizzas occasionally. Slide pizzas back onto cookie sheets. Cut into wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Pizza
    Calories
    440
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    810mg
    810%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    2g
    2%
      Sugars
    9g
    9%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    12%;
    Vitamin C
    14%;
    Calcium
    42%;
    Iron
    12%;
    Exchanges:
    2 Starch; 1 Vegetable; 3 1/2 Lean Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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