Recipe Image

Chicken Taco Pizzas

  • 15 m
  • 25 m
Diabetic Living Magazine
“Crisp pita rounds serve as the base for these quick and tasty chicken taco pizzas.”


    • 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


  • 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.
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