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Chicken Pesto Pita Pizzas
Prep Time:
15 minutes
Cook Time:
15 to 20 minutes
4 - 6 servings

1 12 ounce bag frozen H-E-B fully cooked chicken breast fajitas

6 Kronos authentic pita flat breads

2/3 cup regular or reduced fat mayonnaise

2 tablespoons Racconto traditional basil pesto

1 14 ounce can Reese quartered artichoke hearts, drained

1 6 ounce jar H-E-B Harvest Moon sliced mushrooms, drained

1 small red bell pepper, seeds removed

2 cups shredded four cheese pizza blend


Heat oven to 450 degrees. Place 2 oven racks in bottom half of oven.
Remove fajitas from packaging and place in a microwave-safe dish. Heat on high power until
pieces begin to thaw; stir and re-arrange fajitas in dish as necessary. Pull apart to sep
arate; tear or cut chicken into bite-sized pieces.
Meanwhile, line 2 large baking sheets with foil. Lay 3 pita shells on each baking sheet. C
ombine mayonnaise with pesto; spread evenly over tops of pita bread, about 2 tablespoons o
n each.
Place chicken, artichoke hearts, and mushrooms over pesto layer. Cut pepper into thin stri
ps; lay strips over tops of pizzas and sprinkle evenly with cheese, 1/3 cup over each pizz
Bake 15 to 20 minutes, or until cheese melts and begins to brown. Let stand 2 to 3 minutes
, cut into slices and serve

Nutritional Information

No Nutritional Information Available


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