Whole-Wheat Tortilla Pizza with Cabbage Carrot Slaw


Again I’m making use of the leftovers from the day before.  The Cilantro Basil Dip becomes a dressing, which is tossed with the cabbage left from the Grilled Chicken Tacos for a quick and easy salad.  Extra whole-wheat tortillas become a pizza and I have a quick dinner on the table, without spending more money or taking lots of time.

Whole-Wheat Tortilla Pizza & Cabbage Carrot Slaw
Serves 4

Whole-Wheat Tortilla Pizza
4 Whole Wheat tortillas
8 TBS Cilantro Basil Dip
2 cups mushrooms, sliced and sautéed
½ cup onion, chopped and sautéed
4 oz. mozzarella, shredded

Spread 2 TBS Cilantro Basil Dip on each tortilla.  Top each tortilla with ¼ of the mushrooms, onions and mozzarella.  Bake for 6 minutes or until cheese is fully melted.

Cabbage Carrot Slaw
½ cup Cilantro Basil Dip
2 TBS white wine vinegar
2 dashes hot sauce of choice
½ head red cabbage, sliced thinly
1½ cups carrots, shredded

Whisk Cilantro Basil Dip with vinegar and hot sauce.  Toss cabbage and carrots in dressing.  Allow to sit for at least ½ an hour before serving.Recipe in print-friendly format


About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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