i can't help but share

I've tried to get in the habit of cooking dinner with what we have in the fridge and the pantry instead of getting stuck on one of the many must-try recipes I've pinned over time. That leads to lots of extra grocery shopping in which I come home with things like goat cheese and kalamata olives and flaky french bread.

Sometimes these use-what-you've-got efforts are good. Sometimes they're a disaster. And sometimes its a total touch down [though being the least frequent]. But last night...last night was a touch down!

So I can't help but share.

Ingredients:
Four whole wheat tortillas 
One bulb roasted garlic
A package of shredded mozzarella
About two cups of shredded rotisserie chicken [I used leftovers from an herb roasted whole chicken with rosemary]
Roasted tomatoes [I baked them with olive oil and rosemary]
Half of an onion that has been sliced and caramelized
Six leaves of basil torn into small pieces
Balsamic reduction made with balsamic vinegar, honey, and rosemary [I didn't have a bay leaf]

After you've roasted and caramelized and reduced, make sure your oven is at 400 degrees.

Lay your tortillas on your prepared pizza stone, pizza pan, or cookie sheet. With a knife, spread your roasted garlic on the tortillas like you would butter [except its healthy and so stinking delicious!!!].

Sprinkle a thin layer of mozzarella on top of the garlic spread.

Layer your shredded chicken, roasted tomatoes [sliced into pieces], caramelized onions, and torn basil.

Then add another layer of mozzarella. But not a thin one this time.

Bake for 10-20 minutes. Just watched to make sure all the cheese is melted and the edges of the tortillas have barely begun to brown.

Drizzle with your sweet balsamic reduction and slice into quarters.

We ate ours with this strawberry feta salad [the dressing was extra good].

And we ate every last bite.

Which actually makes me sad because I wish I had some right this very second.