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Fajita Pitas

I was late coming home one evening and forgot to pick up tortillas for the fajitas we planned for dinner. So we used pita bread that I had in the freezer instead. The warm chicken-filled pockets, garnished with a homemade sauce and other tasty toppings, are often requested when we're hungry for something in a hurry. -Diana Jones, Springtown, Texas
  • Total Time
    Prep: 40 min. Bake: 10 min.
  • Makes
    8 servings

Ingredients

  • 1 medium tomato, finely chopped
  • 1 small onion, finely chopped
  • 1/2 jalapeno pepper, finely chopped
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons canola oil, divided
  • 1 large sweet pepper, halved and seeded
  • 1 large onion, cut crosswise into 1/2-inch slices
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded Mexican cheese blend or cheddar cheese
  • 8 pita pocket halves
  • Optional: Guacamole and sour cream

Directions

  • Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil.
  • Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side.
  • Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 filled pita half: 327 calories, 15g fat (5g saturated fat), 72mg cholesterol, 511mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
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