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Santa Fe Chicken Pita Pizzas for 2 Recipe
Santa Fe Chicken Pita Pizzas for 2 Recipe photo by Taste of Home

Santa Fe Chicken Pita Pizzas for 2 Recipe

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5 1
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“This recipe is quick and easy, and because you're making individual pizzas, each one can be altered to suit each person's taste.” Athena M. Russell - Florence, South Carolina
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 2 pita breads (6 inches)
  • 1/4 cup refried black beans
  • 1/4 cup salsa
  • 1/2 cup cubed cooked chicken breast
  • 1 tablespoon chopped green chilies
  • 1 tablespoon sliced ripe olives
  • 1/3 cup shredded Colby-Monterey Jack cheese
  • 1/4 cup reduced-fat sour cream
  • 1 green onion, chopped

Nutritional Facts

1 pizza equals 373 calories, 10 g fat (6 g saturated fat), 54 mg cholesterol, 762 mg sodium, 44 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

Directions

  1. Place pita breads on an ungreased baking sheet; spread with beans. Top with salsa, chicken, chilies, olives and cheese.
  2. Bake at 350° for 8-10 minutes or until cheese is melted. Serve with sour cream; sprinkle with onion. Yield: 2 servings.
Originally published as Santa Fe Chicken Pita Pizzas for 2 in Healthy Cooking

Nutritional Facts

1 pizza equals 373 calories, 10 g fat (6 g saturated fat), 54 mg cholesterol, 762 mg sodium, 44 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Santa Fe Chicken Pita Pizzas for 2(1)

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MY REVIEW
Reviewed Jul. 23, 2012

I have made this recipe several times now and love it. So easy to through together as a last minute meal and very filling. I like to cook my chicken using fajita or taco seasonings before to add some more flavor. Also, I saute my onions to hide them better from my non-onion loving husband. These do require more cooking time to heat the beans thoroughly in the middle of pizzas, since I don't cook the beans prior, but this may depend on thickness of the beans and toppings. I bake for 15 minutes instead and hasn't failed yet.

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