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Fajita Pitas

 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
8 ServingsPrep: 40 min. Bake: 10 min.


  • 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


  • Grill chicken, covered, over medium heat for 6-8 minutes on each side
  • or until juices run clear. Cut into strips.
  • In a large skillet, saute onion and green pepper in oil until
  • crisp-tender. Add chicken and cheese.
  • Stuff into pita halves; place on an ungreased baking sheet. Bake at
  • 325° for 10 minutes or until cheese is melted.
  • Meanwhile, for sauce, combine the onion, tomato, jalapeno, cilantro
  • and oil in a bowl. Serve sauce, guacamole and sour cream if desired

2 of 2

Fajita Pitas (continued)

Directions (continued)

  • with pitas. Yield: 8 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.