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Pollo and Pepper Tortilla Pizza

Pollo and Pepper Tortilla Pizza

Time Involved
< 20 min
# of Ingredients
Skill Level
¼ cup (60mL) 
Chopped tomato
¼ cup (60mL) 
Sliced Kalamata olives (optional)
2 tbsp (30mL) 
Chopped fresh parsley
2 cups (500mL) 
Shredded roasted chicken
1 tbsp (15mL) 
Red wine vinegar
4 tbsp (60mL) 
Canola oil, divided
Dempster’s® Large (10 inch/25cm) Whole Wheat Tortillas
(227g/8 oz) Container Summer Fresh® Roasted Red Pepper Dip
½ cup (125mL) 
Crumbled Feta cheese

PREHEAT oven to 450° F (230° C).

COMBINE tomato, olives, parsley, chicken, vinegar and 3 tbsp (45 mL) canola oil in a large bowl. Set aside.

BRUSH each side of tortillas with remaining oil, and place on a large baking sheet.

BAKE tortillas until lightly brown, about 2 - 3 minutes. Turn tortillas over and bake until second side is lightly brown. Remove baking sheet from oven and top each tortilla with an equal amount of dip and crumbled Feta. Return to oven and bake until cheese is just starting to melt, about 2-3 minutes.

TOP baked tortillas with chicken mixture before cutting and serving.

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