- 2 pita flatbreads
- 1/3 cup pesto
- 1 cup shredded mozzarella cheese
- 1 cup diced grilled chicken
- Kosher salt and Black pepper optional, to taste
Preheat the air fryer for five minutes at 375 degrees Fahrenheit.
While the air fryer is preheating, coat the top of each flatbread in a thin layer of pesto.
Top the flatbreads with cheese and grilled chicken and bake one at a time for 5 minutes at 375 degrees.
Sprinkle the top with kosher salt and fresh cracked black pepper, if desired. Serve and enjoy!
To Store: Gently place your leftover slices into an airtight container. Store in the fridge for up to 4 days.
To Freeze: Simply store your airtight container of leftovers in the freezer. Your flatbread should stay good for up to 2 months.
To Reheat: If frozen, allow to thaw completely. I recommend reheating in the air fryer at 350 until warmed through, but you can also heat in the oven. Place flatbreads on a parchment-lined baking sheet and broil until heated to your liking.
Calories: 299kcalCarbohydrates: 18gProtein: 21gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 54mgSodium: 545mgPotassium: 144mgFiber: 1gSugar: 1gVitamin A: 613IUCalcium: 204mgIron: 1mg
Keyword chicken pesto flatbread, flatbread pizza