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BBQ Chicken Pizzadilla brings together the best parts of pizza and quesadilla in one ridiculously satisfying bite. All the barbecue chicken pizza flavors you love get tucked into a warm, toasty wrap with creamy avocado that softens the smoky sauce in the best way.
It is fun, flavorful, and surprisingly easy to whip up. This simple twist on an easy bbq chicken pizza delivers all the comfort you crave in a fraction of the time, making it perfect for quick lunches, weeknight dinners, or anytime cravings hit.
What Makes This Recipe So Good
This BBQ Chicken Pizzadilla takes everything you love about an easy bbq chicken pizza and folds it into a crisp, cheesy quesadilla that cooks in minutes. The combination of smoky barbecue sauce, tender chicken, and plenty of melty cheese hits every comforting note while staying effortless enough for busy days.
What really sets this BBQ chicken pizzadilla recipe apart is the balance of flavor and texture. The wrap turns golden and crisp, the chicken stays juicy, and the barbecue sauce caramelizes just a bit as it cooks. Add creamy avocado inside, and you get a rich contrast that makes every bite feel complete. It is simple, fast, and incredibly satisfying.
What Goes Into BBQ Chicken Pizzadilla
These simple ingredients come together to create a crisp, cheesy BBQ Chicken Pizzadilla with big flavor and great texture. Here are the key components that make the recipe work.
- Barbecue Sauce: Gives the pizzadilla its smoky sweetness and helps caramelize the chicken.
- Chicken Breast: Tender and lean, it soaks up the sauce and keeps the filling hearty.
- Avocado: Adds a creamy contrast that rounds out the bold barbecue flavor.
- Light Mozzarella Cheese: Melts into a stretchy layer that binds everything together.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make BBQ Chicken Pizzadilla
- Mix The Sauce Base: Combine the barbecue sauce, tomato paste, garlic powder, stock powder, and salt in a large bowl until smooth.
- Coat Chicken: Add the chicken pieces and stir until every piece is fully coated. You can marinate longer if you want deeper flavor.
- Heat The Pan: Warm a nonstick skillet over medium heat and lightly spray it with cooking oil.
- Cook The Onions: Add the sliced red onion and sauté until soft and transparent to build flavor.
- Cook The Chicken: Add the coated chicken and fry until golden on one side, then flip and cook until fully cooked through.
- Prepare Wraps: Divide all fillings in half and arrange avocado, chicken, olives, pineapple, tomato, herbs, and cheese on one side.
- Assemble And Fold: Drizzle a little extra barbecue sauce, then fold the empty side of each tortilla over the filling to seal.
- Toast: Place each folded wrap on a preheated pan or sandwich press and cook on low until golden, then flip and cook until cheese melts.
Crispy Parmesan Asparagus with Garlic Butter adds a fresh, savory crunch that cuts through the richness of the cheese and avocado, giving the meal a brighter edge. Super simple but incredibly satisfying, Cheesy Garlic Sweet Potatoes bring a creamy, slightly sweet balance that works beautifully with the smoky barbecue flavor. If you want to lean fully into comfort, Garlic Cheese Bread adds extra melty goodness and golden edges that make the whole plate feel indulgent and complete.
Tips For Making BBQ Chicken Pizzadilla
- Cook the chicken in batches if your pan is small so it browns properly. I always notice the flavor is so much better when the chicken gets a little caramelization.
- Keep the heat on medium so the tortilla crisps slowly while the cheese melts all the way through. Rushing it on high heat usually burns the outside before the inside is ready.
- Slice the avocado right before assembling. It keeps everything tasting fresh and creamy, and I love how it softens into the warm filling.
- Add a light drizzle of extra barbecue sauce inside the wrap if you want a deeper smoky taste. I do this every time because it gives each bite a little extra oomph.
Recipe FAQ’s
Yes, store bought cooked chicken works perfectly. Rotisserie chicken is an easy option and absorbs the barbecue sauce really well.
Absolutely. The avocado adds creaminess, but you can leave it out or replace it with extra cheese or a few thin tomato slices.
Cook on medium heat and flip once it looks lightly golden. If the cheese has not melted yet, lower the heat and keep cooking gently.
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Barbecue Chicken Pizzadilla (Pizza Quesadilla)
Ingredients
- 2 tablespoons barbecue sauce plus extra for drizzling
- 2 tablespoons pizza flavoured tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon vegetables stock powder suggested: Vegeta
- 2 pinches salt to season adjust to your tastes
- 5 oz whole skinless chicken breast cut into bite-sized pieces
- 1/4 medium red onion thinly sliced
- 2 whole tortilla wraps of choice – I use Sourdough
- 1/2 large avocado sliced and divided
- 2 tablespoons black pitted olive slices divided
- 1/4 cup pineapple chunks halved and divided
- 1 large ripe tomato sliced thinly, divided
- 1 tablespoon freshly chopped basil leaves divided
- 1 tablespoon freshly chopped oregano divided
- 1/2 cup light mozzarella cheese grated, divided
Instructions
- In a large bowl, combine the 2 tablespoons barbecue sauce and tomato paste with the garlic powder, stock powder and salt. Mix well. Add the chicken pieces and mix again until chicken is evenly coated. Set aside. (Chicken can be marinaded for a couple hours; overnight; or cooked straight away, depending on the depth of flavour you like).
- Preheat a nonstick pan/skillet on medium heat, and spray with a little cooking oil. Fry onion slices until transparent. Add the chicken and fry, stirring once, for a couple of minutes until the underside is golden and slightly crisped. Flip the chicken pieces with a spatula and cook the other side until cooked through.
- Divide all ingredients in half to prepare both wraps. Place onto the side of each wrap: avocado slices, chicken pieces, olives, pineapple chunks, tomato slices, herbs and cheese. Drizzle with a little extra barbecue sauce. Fold empty side of wrap over the cheese to cover, and place onto a separate preheated pan or sandwich press sprayed with a tiny amount of cooking oil. Cook on low-medium heat until wrap is golden. Flip with a spatula and cook the other side until cheese has melted through and wrap is completely cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
