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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 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


  • 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.
Nutrition Facts
1 each: 299 calories, 19g fat (4g saturated fat), 30mg cholesterol, 531mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 15g protein.
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