Photo of Chicken tex-mex pitta pizza by WW

Chicken tex-mex pitta pizza

Points® value
Total Time
30 min
15 min
15 min
Italian or Mexican? Can’t decide? Well, now you don’t have to…


Wholemeal Pitta Bread

1 medium

Barbecue sauce

1½ tablespoon(s), BBQ fajita cooking sauce

Half fat Cheddar cheese

2 tablespoon(s), grated

Chicken breast, skinless, grilled

40 g, shredded

Roasted red peppers in brine, drained

20 g, drained weight

Red onion

½ small, 1/2 thinly sliced and 1/2 finely chopped


1 large, deseeded and diced

Sweetcorn, tinned, drained

125 g

Mixed Beans, cooked

125 g, drained

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

1 tablespoon(s), chopped, plus extra leaves to garnish


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the pitta on a baking sheet. Spread over the fajita sauce and scatter over half the cheese. Arrange the chicken, pepper, sliced onion and half the tomato over the pitta. Top with the remaining cheese and bake for 12 minutes, or until the pitta base is crisp.
  2. Meanwhile, make a salsa. Combine the sweetcorn, mixed beans, lime juice, remaining tomato, chopped onion and coriander in a small bowl.
  3. Top the pizza with the extra coriander and serve with the salsa on the side.


For a more traditional pizza, swap the fajita sauce for passata and top with 40g light mozzarella, tomatoes and basil.