Grilled Mexican Chicken Pizza

- 1 Tbsp lime juice (15 mL)
- 1 Tbsp canola oil (15 mL)
- 1 garlic clove, minced (1)
- 1 tsp chili powder (5 mL)
- 1/2 tsp salt (2 mL)
- 1/4 tsp pepper (1 mL)
- 1 chicken breast (1)
- 4 whole wheat tortillas (10 in/25 cm) (4)
- 1/2 cup low-fat Monterey Jack cheese, shredded (125 mL)
- 3/4 cup salsa (175 mL)
- 1/2 cup green pepper, finely diced (125 mL)
- 1/4 cup red onion, finely diced (60 mL)
- 1/4 cup flat leaf parsley, finely chopped (60 mL)
- 1 cup shredded lettuce (250 mL)
- 3 Roma tomatoes, finely chopped (3)
- 1/4 cup fat free sour cream (60 mL)
1. Combine lime juice, canola oil, garlic, chili powder and salt and pepper in large bowl. Whisk ingredients together. Cut chicken breasts into 1/2 inch (2 cm) pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2 to 4 hours.
2. Stir-fry chicken mixture in large wok over medium-high heat until chicken pieces are cooked and juices run clear. Set aside.
3. Preheat oven to 400 °F (200 °C). Arrange tortillas on rimmed, foil-lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about 6 minutes. To grill: Place pizzas on lightly oiled grill and cook for about 4 minutes.
4. Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about 5 minutes. Top with lettuce, tomatoes and 1 Tbsp (15 mL) of sour cream. Serve immediately.