THE SPLIT PLATE / RECIPE

Mexican Lavash Pizza

Quick Lunches Ep. 8 — crisp lavash pizza, 450°F for 8 min. ~290 cal / 31g protein per half (585 / 62 whole). Joseph's lavash + Trader Joe's spicy red sauce + two cheeses + Kirkland chipotle chicken.

YIELD2 servings
TOTAL TIME7 min prep + 8 min bake
COOK METHODSee method
EST. / SERVING~290 cal | ~31g protein
KEY TO SUCCESS: 450°F for 8 minutes is the filmed bake — it's what crisps the lavash edges. Ovens vary; pull when the edges are crisp and the cheese is melted.

Ingredients

Ingredients

  • 1 Joseph's flax, oat bran & whole wheat lavash (120 cal / 12g protein per flatbread)
  • 1/4 cup (1 serving) Trader Joe's Thick, Bold & Spicy Red Sauce (100 cal / 1g protein)
  • 1.5 oz reduced-fat shredded mozzarella (calc assumes ~70 cal / 8g protein per oz)
  • 6 oz Kirkland Signature chipotle chicken, fully cooked (200 cal / 32g protein)
  • 1 oz Velveeta Original shreds (60 cal / 5g protein)

Allergens: dairy, wheat, soy. Packaged labels vary — verify current lavash, sauce, mozzarella, chicken, and Velveeta packages before publishing allergen or gluten free tags. Formulations drift.

You want a hot, crispy, high-protein lunch in about 15 minutes with almost no cleanup. One lavash bakes into a personal pizza that splits into two ~290 cal / 31g protein servings — eat one half now, keep the other for a cold next-day lunch. Eighth episode of the Quick Lunches numbered series.

Method

  1. 1.HEAT + PLACE. Heat the oven to 450°F and place the lavash on a parchment-lined sheet pan.
  2. 2.SAUCE. Spread the red sauce across the lavash, leaving a narrow border.
  3. 3.CHEESE + CHICKEN. Add the reduced-fat mozzarella, distribute the chopped chipotle chicken evenly, then finish with the Velveeta shreds.
  4. 4.BAKE. Bake 8 minutes, until the cheese is melted and the lavash edges are crisp.
  5. 5.SLICE + STORE. Cut into two equal servings. Eat immediately, or refrigerate the second half for tomorrow — it also eats well cold.

Keys to success

  • Leave a narrow sauce border so the edges crisp instead of steaming.
  • Kirkland chipotle chicken is fully cooked — the bake is a melt + crisp, not a raw cook.

If something fails

Lavash came out soggy, not crisp: Too much sauce or not hot enough. Keep the sauce to ~1/4 cup with a border and make sure the oven is fully preheated to 450°F.

Edges burned before the cheese melted: Ovens run hot — check at 6 minutes. Move the rack up one position so the top melts as the base crisps.

Second half went limp in the fridge: Store it flat in a sealed container and eat cold, or re-crisp in a hot oven or air fryer for a few minutes.

Macros don't match your tracker: Reduced-fat mozzarella and spicy red sauce labels vary. Recalculate against the specific packages you used.

Storage and reheating

Store: Refrigerate the second half promptly in a sealed container.

Reheat: Cold from the fridge, or re-crisp in a hot oven or air fryer a few minutes. Microwave works but softens the crust.

Lasts: Up to 3 days. Eats well cold or reheated until hot.

Estimated nutrition

~290 cal | ~31g protein.

~290 cal / 31g protein per half; 585 cal / 62g protein for the whole pizza — calculated from current package labels and rounded for display. Component sum: Joseph's lavash (120 / 12) + 1/4 cup TJ's spicy red sauce (100 / 1) + 1.5 oz reduced-fat mozzarella (~105 / 12) + 6 oz Kirkland chipotle chicken (200 / 32) + 1 oz Velveeta shreds (60 / 5) ≈ 585 / 62 whole, ÷ 2 = ~290 / 31 per half. Scope is one half of the filmed pizza. Reduced-fat mozzarella labels vary — use the package in hand for exact tracking.

thesplitplate.com/cookbook/mexican-lavash-pizza

Mexican Lavash Pizza
Quick LunchesQuick lunch

Mexican Lavash Pizza

By Tushar Sharma

Quick Lunches Ep. 8 — crisp lavash pizza, 450°F for 8 min. ~290 cal / 31g protein per half (585 / 62 whole). Joseph's lavash + Trader Joe's spicy red sauce + two cheeses + Kirkland chipotle chicken.

Make this when

You want a hot, crispy, high-protein lunch in about 15 minutes with almost no cleanup. One lavash bakes into a personal pizza that splits into two ~290 cal / 31g protein servings — eat one half now, keep the other for a cold next-day lunch. Eighth episode of the Quick Lunches numbered series.

Total time
7 min prep + 8 min bake
Yield
2 servings
Protein / serving
~31g
Cal / serving
~290
Allergens and safety

Contains: dairy, wheat, soy

  • Packaged labels vary — verify current lavash, sauce, mozzarella, chicken, and Velveeta packages before publishing allergen or gluten free tags. Formulations drift.

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Flavor target

Crisp, cracker-thin lavash base + spicy tomato + a mozzarella-and-Velveeta melt + smoky chipotle chicken. NOT soggy — the 450°F bake crisps the lavash edges. The chipotle chicken carries the 'Mexican pizza' angle; the two cheeses give the pull.

Ingredients

Batch cookYields 2 servings — quantities below are the full batch.

Ingredients

Method

  1. 1
    HEAT + PLACE

    Heat the oven to 450°F and place the lavash on a parchment-lined sheet pan.

  2. 2
    SAUCE

    Spread the red sauce across the lavash, leaving a narrow border.

  3. 3
    CHEESE + CHICKEN

    Add the reduced-fat mozzarella, distribute the chopped chipotle chicken evenly, then finish with the Velveeta shreds.

  4. 4
    BAKE

    Bake 8 minutes, until the cheese is melted and the lavash edges are crisp.

  5. 5
    SLICE + STORE

    Cut into two equal servings. Eat immediately, or refrigerate the second half for tomorrow — it also eats well cold.

Three keys to success

  1. 1450°F for 8 minutes is the filmed bake — it's what crisps the lavash edges. Ovens vary; pull when the edges are crisp and the cheese is melted.
  2. 2Leave a narrow sauce border so the edges crisp instead of steaming.
  3. 3Kirkland chipotle chicken is fully cooked — the bake is a melt + crisp, not a raw cook.

Go deeper

Storage and nutrition

Storage: Refrigerate the second half promptly in a sealed container.

Reheat: Cold from the fridge, or re-crisp in a hot oven or air fryer a few minutes. Microwave works but softens the crust.

Lasts: Up to 3 days. Eats well cold or reheated until hot.

Watch the full cook

Brands I use

Joseph's
Flax, Oat Bran & Whole Wheat Lavash (120 cal / 12g protein per flatbread)
The high-fiber, high-protein base that bakes crisp like a cracker crust — the flatbread itself contributes 12g protein toward the total.
Trader Joe's
Thick, Bold & Spicy Red Sauce (100 cal / 1g protein per 1/4 cup)
A thick, spicy tomato sauce that won't water out the lavash — the 'Mexican pizza' heat without a separate spice step.
Kirkland Signature
Chipotle Chicken (fully cooked, 200 cal / 32g protein per 6 oz)
Fully cooked chipotle-seasoned chicken carries most of the protein and the smoky Mexican angle with zero prep. Any fully cooked chipotle/seasoned chicken works — recalc against its label.
Velveeta
Original Shreds (60 cal / 5g protein per oz)
Melts fast and smooth over the top for the cheese pull; paired with reduced-fat mozzarella so the melt isn't all one note.
#Quick lunch#High-protein lunch#Meal-prep half for tomorrow#Eats well cold#Powerup