Fajitas in Pitas

Name: Fajitas in Pitas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.

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

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

1. In a small bowl, mix mayonnaise, green onion, mustard and pepper; reserve 1/3 cup for assembling. Spread remaining mixture over chicken and peppers.
2. 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.
3. 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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