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Chicken and Cilantro Pesto Pizza

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

Ingredients

  • 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

Preperation

  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.

Tips:

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