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
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