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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees 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.

  • Meanwhile, in a small bowl, stir together drained chicken and salsa. Evenly spoon chicken mixture over pita bread pieces. Sprinkle with cheese.

  • Bake about 5 minutes more or until chicken is heated through and cheese melts.

  • As pizza bakes, in a small bowl, stir together light sour cream and fat-free milk.

  • 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 Facts

248.5 calories; protein 23.1g 46% DV; carbohydrates 22.2g 7% DV; exchange other carbs 1.5; dietary fiber 3.2g 13% DV; sugars 2.1g; fat 9g 14% DV; saturated fat 4.3g 22% DV; cholesterol 69.2mg 23% DV; vitamin a iu 742IU 15% DV; vitamin c 4.8mg 8% DV; folate 17.1mcg 4% DV; calcium 181.3mg 18% DV; iron 1.2mg 7% DV; magnesium 32.7mg 12% DV; potassium 186.7mg 5% DV; sodium 483.3mg 19% DV.