PESTO CHICKEN PIZZAS

Pesto Chicken Pizzas image

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.

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

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 : Calories 299 calories, Fat 19g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 531mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.