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
Fajita Pitas
Peppers (Hot)
Fajita Pitas
Prep Time
40 min
Cook Time
10 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
- Optional: Guacamole and sour cream
Directions
- Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil.
- 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.
- 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.
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.
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