Fajita Pitas

Total Time

Prep: 40 min. Bake: 10 min.


8 servings

Updated: Feb. 23, 2023
I was late coming home one evening and forgot to pick up tortillas for the fajitas we'd 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


  • 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


  1. Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil.
  2. Brush pepper halves and onion slices with remaining 1 tablespoon 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.
  3. 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 pita half with 2 tablespoons salsa: 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.