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Chicken Pesto Pita Pizzas

Chicken Pesto Pita Pizzas

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1 review

Family-friendly

Quick and easy

Prep Time:

15 minutes

Cook Time:

15 to 20 minutes

Makes:

4 - 6 servings

Ingredients

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

Instructions

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 separate; tear or cut chicken into bite-sized pieces.

Meanwhile, line 2 large baking sheets with foil. Lay 3 pita shells on each baking sheet. Combine mayonnaise with pesto; spread evenly over tops of pita bread, about 2 tablespoons on each.

Place chicken, artichoke hearts, and mushrooms over pesto layer. Cut pepper into thin strips; lay strips over tops of pizzas and sprinkle evenly with cheese, 1/3 cup over each pizza.