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
DIRECTIONS
1. Heat oven to 400º. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.
2. 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.
3. Bake 10 to 15 minutes or until pizzas are hot and cheese is melted.
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