Fajita Pitas Recipe
Fajita Pitas Recipe photo by Taste of Home

Fajita Pitas Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES: 8 servings

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 large onion, sliced
  • 1 large green pepper, thinly sliced
  • 1 tablespoon canola oil
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
  • 8 pita breads (6 inches), halved
  • SAUCE:
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1/2 jalapeno pepper, finely chopped
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon canola oil
  • Guacamole and sour cream, optional

Nutritional Facts

1 serving (1 each) equals 345 calories, 14 g fat (7 g saturated fat), 33 mg cholesterol, 532 mg sodium, 40 g carbohydrate, 3 g fiber, 15 g protein.

Directions

  1. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear. Cut into strips.
  2. In a large skillet, saute onion and green pepper in oil until crisp-tender. Add chicken and cheese.
  3. Stuff into pita halves; place on an ungreased baking sheet. Bake at 325° for 10 minutes or until cheese is melted.
  4. Meanwhile, for sauce, combine the onion, tomato, jalapeno, cilantro and oil in a bowl. Serve sauce, guacamole and sour cream if desired with pitas. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fajita Pitas in Quick Cooking March/April 2000, p31

Nutritional Facts

1 serving (1 each) equals 345 calories, 14 g fat (7 g saturated fat), 33 mg cholesterol, 532 mg sodium, 40 g carbohydrate, 3 g fiber, 15 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Fajita Pitas

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 6, 2014

"Made these for lunch with Janes frozen grilled chicken strips I used coconut oil to grill the chicken and veggies! Very nice recipe!"

MY REVIEW
Reviewed Apr. 18, 2013

"I love fajitas & this was a great way to eat them & the leftovers taste good the next day too! Thanks for making fajita night a little different!"

MY REVIEW
Reviewed Jul. 21, 2011

"I really liked this recipe. I didn't get the chance to grill the chicken so I cooked the chicken in a skillet with chicken broth and salt and pepper. Even my daughter liked. I would make it again."

MY REVIEW
Reviewed Jan. 7, 2011

"This was good, my daughter did not care for.. But the rest of us thought it was a decent meal.."

MY REVIEW
Reviewed May. 30, 2010

"A nice alternative to regular faijias"

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