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Pesto Chicken Pizzas

 Pesto Chicken Pizzas
These quick-fix "pizzas" make a great meal or after-school snack, says Brigitte Raven from Greenfield, Indiana. She spreads tortillas with a cilantro pesto, then tops them with chicken, cheese, tomatoes and olives.
8 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 cup minced fresh cilantro
  • 1 cup minced fresh parsley
  • 1/3 cup chopped walnuts
  • 1/3 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 8 flour tortillas (6 inches)
  • 1 cup diced cooked chicken
  • 2 cups diced tomatoes
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Directions

  • For pesto, in a blender, combine the first five ingredients; cover
  • and process until blended. While processing, add oil in a steady
  • stream.
  • Place tortillas on two ungreased baking sheets. Spread each with
  • about 1 tablespoon pesto. Sprinkle with chicken, tomatoes, olives
  • and cheese. Bake at 450° for 5-8 minutes or until cheese is
  • melted. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 299 calories, 19 g fat (4 g saturated fat), 30 mg cholesterol, 531 mg sodium,

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Pesto Chicken Pizzas (continued)

Nutritional Facts: 18 g carbohydrate, 2 g fiber, 15 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.