Spinach Artichoke Tortilla Pizza with Balsamic Chicken and Sundried Tomatoes

These tortilla pizzas were delicious and loaded with vegetables. You can prepare this over any type of crust you prefer.  I used a sundried tomato smart carb tortilla.

Ingredients:

Chicken-

1 chicken breast

½ cup balsamic vinegar

½ teaspoon light brown sugar

4 basil leaves

¼ teaspoon salt

2 sprigs fresh thyme

2 cloves garlic

½ shallow chopped

Spinach Artichoke Spread-

10 ounces frozen chopped spinach defrosted and drained

8 ounces plain nonfat Greek yogurt

1 clove garlic

Zest of 1 lemon and 2 tablespoons lemon juice

¼ cup grated parmesan

3-6 ounces marinated artichokes

Other-

Tortilla wraps or pizza crust

Sundried tomato cut into strips

Shredded mozzarella cheese

Directions:

Chicken-

1. Mix marinade ingredients in a medium bowl.  Cut the chicken breast into 3 or 4 strips.  Marinade the chicken for at least 30 minutes or overnight in the refrigerator.
2. Preheat a grill to high heat.
3. Remove the chicken from the marinade.  Grill for 5-6 minutes per side.  Flip once.  Allow chicken to rest for 5 minutes then cut into bite size pieces.

Spinach Artichoke Spread-

1. Add drained spinach, yogurt, lemon juice, lemon zest, and parmesan cheese to a food processor.  Pulse to mix.
2. Add desired amount of artichokes and pulse a few times to chop (try to leave some chunks for texture).

Tortilla Pizza-

1. Preheat the oven to broil and line a baking sheet with aluminum foil.
2. Spread the spinach artichoke spread over the tortilla/crust. 
3. Add chicken and strips of sundried tomato.
4. Sprinkle with shredded mozzarella.
5. Broil on high 5-10 minutes until cheese is melted.
6. Enjoy!