Ingredients
6
Old El Paso™ flour tortillas (8 inches in diameter)
1/2
cup peanut butter
1/4
cup soy sauce
2
tablespoons seasoned rice vinegar
2
teaspoons sugar
2
cups shredded mozzarella cheese (8 ounces)
2
cups chopped cooked chicken
1
bag (1 pound) frozen stir-fry vegetables, thawed and drained
Preparation
Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.
Mix peanut butter, soy sauce, vinegar and sugar; spread over tortillas. Top each with 1/4 cup of the cheese. Spread chicken and vegetables evenly over tortillas. Sprinkle with remaining 1/2 cup cheese.
Bake 10 to 15 minutes or until pizzas are hot and cheese is melted.
