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Crispy Buffalo Chicken Tortilla Pizza

A few weeks ago I discovered how delicious and easy tortilla pizza can be. Instead of struggling with rising dough or a thick crust, you can assemble a thin, crispy pizza using a simple soft tortilla as the base. It bakes quickly and delivers that satisfying pizza flavor with a fraction of the effort.

I also recently tried a selection of sauces from Moore’s Marinades. They sent a variety pack to sample, and I was impressed by the range and flavor. I already knew about their steak marinade, but the assortment includes other sauces that work great as marinades, dips, and finishing sauces—perfect for quick meals and weeknight dinners.

bottles of moore's sauces.

I couldn’t wait to combine two things I love: a speedy tortilla crust and a bold buffalo sauce. The result was a bright, tangy buffalo chicken tortilla pizza that’s perfect for a casual dinner, game day, or whenever you want something fast and flavorful.

Love a flavorful recipe? Try Instant Pot Black Eyed Peas or Sheet Pan Pork Chop Dinner for more simple, tasty meal ideas.

Below is the recipe I put together, followed by tips for making the tortillas extra crispy, variations you can try, and simple storage and reheating instructions.

buffalo chicken tortilla pizza on a wood table.

Buffalo Chicken Tortilla Pizza

Ingredients

1 cup Moore’s Buffalo Wing Sauce, divided
1 pound boneless, skinless chicken breast
8 soft taco tortillas
½ cup ranch dressing
½ red onion, thinly sliced
1–2 stalks celery, thinly sliced
1 (8 oz) tub blue cheese crumbles
2 cups shredded mozzarella cheese
⅓ cup fresh cilantro, chopped (optional)

Directions

Chop the chicken breast into roughly ½” pieces. Place the chicken and ½ cup of Moore’s Buffalo Wing Sauce in a resealable plastic bag or shallow dish and refrigerate to marinate for 2–3 hours. Marinating infuses the chicken with flavor and helps keep it juicy.

Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken, turning occasionally, until just cooked through and nicely browned on the outside. Transfer the chicken to a plate and tent loosely with foil.

Add a small amount of oil to the pan, then sauté the sliced red onion and celery for 1–2 minutes—just enough to soften them slightly while keeping some crunch. Remove from the heat and set aside.

Combine the remaining ½ cup of Moore’s Buffalo Wing Sauce with the ranch dressing in a small bowl. Spread a thin layer of this buffalo-ranch mixture onto each tortilla, using it as the pizza sauce. Distribute most of the mozzarella evenly over each tortilla, then top with the cooked chicken, sautéed onion and celery, and blue cheese crumbles. Finish with the remaining mozzarella on top for a melty finish.

Place the assembled tortillas on a baking sheet and bake at 400°F (200°C) for 12–15 minutes, or until the tortilla edges are crisp and the cheese is melted and starting to brown. Remove from the oven and sprinkle with chopped cilantro if desired. Slice each tortilla into quarters and serve warm.

Makes 4–5 servings, depending on appetite.

Tips, Variations, and Storage

  • For extra-crispy tortillas, place them directly on a preheated pizza stone or baking steel for the last few minutes of baking, or bake on a wire rack set over a sheet pan so air circulates underneath.
  • Swap blue cheese for crumbled feta or omit it if you prefer a milder flavor. Add sliced jalapeños for heat or drizzle a little honey for a sweet-spicy contrast.
  • Use leftover rotisserie chicken or shrimp instead of fresh chicken to speed up prep time. The same buffalo-marinated method works well with alternative proteins.
  • Make-ahead: assemble the pizzas and refrigerate for a few hours before baking; add fresh cilantro after baking. Avoid baking more than 24 hours after assembly for the best texture.
  • Storage and reheating: refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to crisp the tortilla and melt the cheese, or reheat in an air fryer for a few minutes.

More Easy Dinner Ideas

  • french onion chicken bake in a cast iron pan, with green beans and potatoes next to it.

    French Onion Chicken Bake
  • pulling a fork full of chicken spaghetti out of a crock pot.

    Crockpot Chicken Spaghetti
  • holding pasta in a spoon.

    Chili Onion Crunch Chicken Pasta
  • pizza with slice missing on a marble background.

    Same Day Pizza Dough (Proof in an Instant Pot)

With a few pantry staples and a good sauce like Moore’s Buffalo Wing Sauce, you can turn ordinary tortillas into a quick, crowd-pleasing pizza. It’s a simple way to enjoy bold flavor with minimal fuss—perfect for busy weeknights or casual gatherings.