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Chicken Pesto Pita Pizzas

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

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 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.

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
H-E-B Cooking Connections

Created 07/31/2009
Overall Rating