Fast Fajita Pita Recipe

4.5 1 3
Fast Fajita Pita Recipe
Fast Fajita Pita Recipe photo by Taste of Home
Publisher Photo

Fast Fajita Pita Recipe

Read Reviews
4.5 1 3
Publisher Photo
"These are perfect for busy days," notes Cathy Bell of Joplin, Missouri.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 medium onion, sliced
  • 1/2 medium sweet red or green pepper, julienned
  • 1-1/2 teaspoons fajita seasoning
  • 1 tablespoon olive oil
  • 2 slices deli roast beef, julienned
  • 2 slices Monterey Jack cheese (1/2 ounce each)
  • 4 lettuce leaves
  • 2 pita breads (6 inches), halved and warmed
  • 1/2 medium tomato, diced
  • 2 tablespoons salsa, optional
  • 2 tablespoons prepared ranch salad dressing, optional

Directions

In a small skillet, saute the onion, red pepper and fajita seasoning in oil until vegetables are just tender. Add roast beef; saute 5-6 minutes longer or until beef is heated through.
Place a piece of cheese and a lettuce leaf in each pita half; fill with beef mixture and tomato. Serve with salsa and ranch dressing. Yield: 2 servings.
Originally published as Fast Fajita Pita in Cooking for 2 Winter 2005, p29

Nutritional Facts

1 each: 351 calories, 12g fat (4g saturated fat), 24mg cholesterol, 870mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 15g protein.

  • 1/2 medium onion, sliced
  • 1/2 medium sweet red or green pepper, julienned
  • 1-1/2 teaspoons fajita seasoning
  • 1 tablespoon olive oil
  • 2 slices deli roast beef, julienned
  • 2 slices Monterey Jack cheese (1/2 ounce each)
  • 4 lettuce leaves
  • 2 pita breads (6 inches), halved and warmed
  • 1/2 medium tomato, diced
  • 2 tablespoons salsa, optional
  • 2 tablespoons prepared ranch salad dressing, optional
  1. In a small skillet, saute the onion, red pepper and fajita seasoning in oil until vegetables are just tender. Add roast beef; saute 5-6 minutes longer or until beef is heated through.
  2. Place a piece of cheese and a lettuce leaf in each pita half; fill with beef mixture and tomato. Serve with salsa and ranch dressing. Yield: 2 servings.
Originally published as Fast Fajita Pita in Cooking for 2 Winter 2005, p29

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MY REVIEW
downhomegirl User ID: 2880294 153160
Reviewed Oct. 1, 2011

"I happened to have honey-wheat Pitas on hand, so I used deli smoked turkey instead of the beef. My husband and I thought they were flat-out incredible. Thanks!"

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