Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop Chop Magazine.


BBQ Chicken Whole Wheat Pizza

This crispy, thin crust pizza is a great way to use leftover cooked chicken.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Main Dish
Servings: 4 people


  • 4 8" whole wheat tortilla
  • 1/2 cup BBQ sauce
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup red onion diced
  • 2 cups diced and cooked chicken
  • 1 medium tomato chopped
  • 1/2 cup fresh cilantro chopped


  • Preheat the oven to 425°F.
  • Place the tortillas on the baking sheets.
  • Evenly spread the half of the BBQ sauce over each of the tortillas followed by the cheddar and mozzarella cheeses.
  • Toss the chicken in the leftover BBQ sauce and evenly spread over the tortillas.
  • Sprinkle the diced chicken over the pizza.
  • Bake for 8-10 minutes, or until cheese is bubbly
  • Remove from the oven and sprinkle with fresh tomato and cilantro


Chef Tips

  • Add leftover cooked vegetables to your pizza! Be careful to avoid anything with high water content so it doesn’t make your tortilla soggy.
  • Use leftover cooked pork, steak, or shrimp instead of chicken.
  • Use regular marinara sauce if you do not like BBQ.
  • Make this into a quesadilla by adding another tortilla on top and cook on the stove in a frying pan instead.
  • Make this vegetarian by using rinsed and drained black beans or firm tofu instead of chicken.
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