Easy Peasy Chicken Pesto Pizza Pittas

Directions

1. 1

   Season the chicken breast/thigh, add to the air fryer at 180° for 12 minutes turning halfway and once cooked slice into bite size.

2. 2

   Slightly toast your pita bread for about 30 seconds making it easier to open, using a knife cut through the side middle and open the pitter.

3. 3

   Spread 1 tablespoon of the pesto or more depending on the size of your pita bread.

4. 4

   Add chicken, ricotta, 4-6 basil leaves and 2 tablespoons of mozzarella cheese.

5. 5

   Close the pita bread.

6. 6

   Add 1/2 a teaspoon of garlic granules to 3 tablespoons of olive oil in a bowl.

7. 7

   Brush the top of the pitter with olive oil then add 2 tablespoons of mozzarella and sprinkle with mixed herbs.

8. 8

   Add to air fryer at 180°C for two minutes.

9. 9

   Slice and serve warm.