Chicken Taco Pizzas

Chicken Taco Pizzas

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From: Diabetic Living Magazine

Crisp pita rounds serve as the base for these quick and tasty chicken taco pizzas.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 whole-wheat pita bread rounds, split horizontally
  • 1 teaspoon olive oil or canola oil
  • 2 5-ounce can no-salt-added chunk chicken breast, drained
  • ¼ cup bottled salsa
  • 1 cup shredded reduced-fat Monterey Jack and/or cheddar cheese (4 ounces)
  • 1½ cups shredded lettuce
  • ⅔ cup halved grape tomatoes or chopped tomato
  • ¼ cup light sour cream (see Tip)
  • 1 to 2 teaspoons fat-free milk


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Place pita bread pieces, cut sides up, on an ungreased baking sheet lined with parchment paper or foil. Lightly brush cut sides of each piece with oil. Bake about 4 minutes or until lightly browned and crisp.
  2. Meanwhile, in a small bowl, stir together drained chicken and salsa. Evenly spoon chicken mixture over pita bread pieces. Sprinkle with cheese.
  3. Bake about 5 minutes more or until chicken is heated through and cheese melts.
  4. As pizza bakes, in a small bowl, stir together light sour cream and fat-free milk.
  5. To serve, top chicken pitas with lettuce and sprinkle with grape tomatoes. Drizzle with the sour cream.
  • Tip: If desired, transfer sour cream and milk mixture to a small resealable plastic bag. Snip off one corner and squeeze onto pizzas.

Nutrition information

  • Serving size: ½ pita
  • Per serving: 248 calories; 9 g fat(4 g sat); 3 g fiber; 22 g carbohydrates; 23 g protein; 17 mcg folate; 69 mg cholesterol; 2 g sugars; 742 IU vitamin A; 5 mg vitamin C; 181 mg calcium; 1 mg iron; 483 mg sodium; 187 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ starch, ½ fat, ½ vegetable

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