Fajita Pitas

Name: Fajita Pitas
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 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; Guacamole and sour cream, optional

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

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
Guacamole and sour cream, optional

Directions

Preheat oven to 325°. For salsa, combine first four 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.

Originally published as Fajita Pitas in Quick Cooking March/April 2000

Reviews

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kallsmom

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!
JennTats

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!
lovemydior

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.
sbreinhardt

Jan 7, 2011

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

May 30, 2010

A nice alternative to regular faijias
lavernetaylor

Jan 11, 2010

these are wonderful. I have a handicapped daughter with cerebral palsy, i made pocket tacos for her about 30 years ago because the taco shells crumbled in her hands. she could have a taco and handle it herself. she is 40 years old now and still loves them, she loves the fajitas also.