Our Recipes

Chicken and Cilantro Pesto Pizza

  • Yield: 6 Servings
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes


3 Frescados Spinach Wraps

1/4 cup olive oil

2 tbsp toasted almonds

2 tbsp grated Parmesan cheese

1 jalapeño pepper, seeded and diced

1/2 tsp lime zest

2 tbsp lime juice

1 clove garlic, minced

1/4 tsp each salt and pepper

1/2 cup firmly packed cilantro leaves

1 cup shredded cooked chicken breast

1 cup crumbled queso fresco cheese

1 ripe avocado, halved, pitted, peeled and chopped

2/3 cup chopped tomato


  1. Preheat oven to 425˚F. In food processor, pulse oil, almonds, Parmesan cheese, jalapeño, lime zest, lime juice, garlic, salt and pepper until almonds are finely chopped. Add cilantro; pulse until combined but not completely smooth.
  1. Spread pesto evenly over wraps. Transfer to lightly oiled baking sheet. Scatter chicken and cheese over top.
  1. Bake for 7 to 8 minutes or until cheese melts. Let stand for 5 minutes. Sprinkle avocado and tomato over top; cut into wedges to serve.


  • Substitute crumbled feta or goat cheese for queso fresco if desired.