Hot and spicy Mexican tortillizzas
Cooked boneless skinless chicken breast(s)
8 oz, coarsly shredded
2 Tbsp, pickled variety, chopped
1 tsp, liquid from jar
Reduced calorie mayonnaise
Fresh lime juice
1 Tbsp, fresh, finely chopped
Fat free flour tortilla(s)
4 small, about 6 inches
Weight Watchers Reduced-fat Mexican style shredded cheese
1 medium, cut into wedges
- Combine the chicken, pickled jalapeño pepper and liquid, mayonnaise, lime juice, and cilantro in a medium bowl.
- Heat a large nonstick skillet over medium heat. Place 2 of the tortillas in the skillet and toast until light golden, about 1 minute on each side. Remove the tortillas and set aside. Repeat with the remaining 2 tortillas.
- Top each of the tortillas with 1⁄4 cup of the chicken mixture, spreading evenly almost to the edge. Sprinkle each with 2 tablespoons of the cheese. Return to the skillet, 2 tortillas at a time. Cook, covered, over medium-low heat, until the cheese melts and the bottom is crisp and golden, 1– 1 1⁄2 minutes. Yields 1 tortillizza per serving.