Sheet Pan Chicken Pizza Smashed Tacos (High Protein)
These chicken pizza smashed tacos will blow your mind. They are so delicious and easy to make without dirtying any pans, pots or bowls!
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
You may also like this Buffalo Chicken Rice Crust Pizza
- 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.
Calories: 397kcal, Carbohydrates: 18g, Protein: 27g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 106mg, Sodium: 919mg, Potassium: 610mg, Fiber: 2g, Sugar: 3g, Vitamin A: 546IU, Vitamin C: 3mg, Calcium: 275mg, Iron: 2mg
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