Buffalo Chicken Tortilla Pizza

A few weeks ago, I found out about the beauty of the tortilla pizza. 

How did I never know about this? Instead of worrying with pizza dough, just slap your ingredients on a tortilla...it makes a deliciously thin crust. You'd never know it was a tortilla!

I also recently had the opportunity to try out a few of the sauces in Moore's Marinades arsenal. They sent this fun variety pack for me to try!

bottles of moore's sauces.

I had no idea they carried all of these marinades and sauces. I mean, I knew about the steak marinade, but they make all of these too. And they're delicious...trust me...I might or might not have sampled them in my kitchen within about 15 seconds of opening the box.

Love a flavorful recipe? Try this Instant Pot Black Eyed Peas or Pork Tenderloin Sheet Pan Dinner!

So I thought I'd combine a couple of my recent revelations for an awesome, easy meal!

buffalo chicken tortilla pizza on a wood table.

Buffalo Chicken Tortilla Pizza


1 cup Moore's Buffalo Wing Sauce, divided
1 pound boneless, skinless chicken breast
8 soft taco tortillas
½ cup ranch dressing
½ red onion, sliced thin
1-2 stalks celery, sliced thin
1 8oz tub blue cheese crumbles
2 cups mozzarella cheese
⅓ cup cilantro, chopped


Chop the chicken breast into ½" pieces. Place chicken and ½ cup Moore's Buffalo Wing Sauce in a plastic bag and marinate for 2-3 hours.

Once marinated, cook chicken on a hot grill pan until just cooked through and browned on each side. Remove chicken and place to the side. Cover grill pan with a little bit of oil (there will be sauce left on the pan...that's ok) and cook onions and celery for 1-2 minutes, just to take some of the crunch off. Remove from pan and reserve.

Mix together remaining ½ cup Moore's Buffalo Wing Sauce and ranch dressing. Spread a small amount on each tortilla, acting as the pizza sauce. Spread most of the mozzarella cheese over the sauce on each pizza. Layer with chicken, onion/celery, and blue cheese. Sprinkle remaining mozzarella cheese on top.

Cook in a 400 degree oven for 12-15 minutes, or until edges of tortilla and cheese on top is starting to brown. Remove from oven and garnish with cilantro. Cut each tortilla into quarters.

Makes 4-5 servings, depending on appetite. 🙂

xo, Leslie - signature at the end of blog post.

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