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Fajitas in Pitas

For a weekend lunch with company, we grill chicken and peppers to stuff inside pita pockets. The dressing doubles as a grilling sauce and a sandwich spread. —Clara Coulson Minney, Washington Court House, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1 green onion, chopped
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon pepper
  • 3 boneless skinless chicken breast halves (6 ounces each)
  • 2 medium sweet red peppers, halved and seeded
  • 2 medium green peppers, halved and seeded
  • 8 pita pocket halves, warmed
  • 8 lettuce leaves

Directions

  • In a small bowl, mix mayonnaise, green onion, mustard and pepper; reserve 1/3 cup for assembling. Spread remaining mixture over chicken and peppers.
  • Grill chicken and peppers, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer inserted in chicken reads 165° and peppers are tender. Cut chicken into 1/2-in. slices; cut peppers into 1-in. slices.
  • Spread reserved mayonnaise mixture inside pita halves; fill with lettuce, chicken and peppers.
Nutrition Facts
2 filled pita halves: 515 calories, 24g fat (4g saturated fat), 72mg cholesterol, 640mg sodium, 39g carbohydrate (5g sugars, 4g fiber), 33g protein.

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