My cookbook is here! 
These sheet pan chicken pizza smashed tacos will blow your mind. They are so delicious and easy to make without dirtying any pans, pots or bowls!
This tastes like chicken nuggets and pizza had a baby. If you love those two foods, you got to make this recipe! If you’re looking for a weeknight win that skips the sink full of dishes, these Chicken Pizza Smashed Tortillas are your new best friend. By pressing ground chicken directly onto flour tortillas and searing them meat side down in a single sheet pan. You create a crispy, protein packed base in minutes.
Once the base is browned, the fun begins with layers of classic Italian flavor. Slather on a rich marinara sauce, followed by a dollop of herbaceous pesto for a gourmet twist. Top it off with a generous handful of melty mozzarella and spicy pepperoni.
The residual heat helps melt the cheese into a gooey masterpiece, while a final dusting of salty parmesan adds that essential savory punch.
The best part of this meal is the effortless cleanup or lack thereof. From start to finish, you’re looking at under 30 minutes of total time, and since you aren’t dirtying any pots, pans, or prep bowls, you can spend your evening relaxing instead of scrubbing.
If you like this recipe, you will also love my Broccoli Chicken Crust Pizza or my Easy Pizza Stuffed Chicken.
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Sheet Pan Chicken Pizza Smashed Tacos (High Protein)
Equipment
Ingredients
- 6 medium tortillas, 6 inch
- 1 lb (0.45 kg) ground chicken
- salt, garlic powder, onion powder + Italian herb blend, to taste
- 1 cup (245 g) marinara sauce
- 8 oz (225 g) shredded mozzarella cheese
- 2 tbs pesto
- 2 oz (55 g) pepperoni, sliced into quarters
- 2 tbs shredded parmesan cheese
- Optional garnish: chili pepper flakes
Instructions
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Place the tortillas onto the pan. Use 1/3 cup of ground chicken on each tortilla and flatten the chicken out thinly and evenly. Sprinkle with salt, garlic powder, onion powder and Italian herb blend generously. Bake for 10 minutes. Remove from oven and spread on the marinara sauce, sprinkle with mozzarella, pesto, pepperoni and lastly with parmesan. Bake again for 10-12 minutes. Sprinkle with chili pepper flakes, fold them into tacos and enjoy!
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- If you want to make this gluten free, you can use corn or gluten free tortillas instead.
- You can use any kind of shredded cheese you want or fresh mozzarella slices.
- You can use any toppings if desired.