Begin by preheating your oven to broil.

Place the tortillas under the broiler for around 1 minute, or until they are lightly toasted all over – remember to watch the tortillas carefully as they will burn very easily.

Sometimes I carefully flip them to get both sides crisp.

Once crispy, carefully remove from the oven and set aside.

To soften the onion, over medium heat, lightly spritz a skillet with olive oil and gently sauté the diced onion for 5 minutes

While the onion cooks, add your shredded chicken to a bowl and combine it with half of the barbeque sauce and balsamic vinegar.

To assemble your pizzas, spread the tortillas evenly with the remaining barbeque sauce and sprinkle on the chicken, onions, and tomatoes.

Top evenly with the grated mozzarella and Parmesan before placing your pizzas back in the oven.

Once the cheese has melted and is beginning to brown (only a few minutes), remove the pizza from the oven, garnish with fresh cilantro leaves if desired and serve.