Chicken Fajita Pita Copycat Recipes

FAJITAS IN PITAS

Fajitas in Pitas image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 515 calories, Fat 24g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 640mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

FAJITA PITAS

Fajita Pitas image

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

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

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

Steps:

Preheat oven to 325°. For salsa, combine first 4 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.

Nutrition Facts : Calories 327 calories, Fat 15g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 511mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

PITA CHICKEN FAJITAS

Pita Chicken Fajitas image

My mother found this recipe on the back of a pita bread bag. It came out great and its also low-cal.

Provided by TexasKelly

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons salad oil
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb chicken cutlet, cut in thin strips
1 large green peppers or 1 large yellow pepper, cut in strips
1 large onion, sliced
2 tablespoons lime juice
4 pita bread

Steps:

In large skillet, heat oil, garlic, cumin, oregano, salt& pepper over medium-high heat.
Add chicken; saute 4 minutes or until tender.
Add red pepper, onion and lime juice; saute 4 minutes.
Cut 1/3 off each pita and fill with chicken mixture.
If desired, top with salsa and sour cream.
Makes 4 sandwiches.

Nutrition Facts : Calories 413.6, Fat 12.6, SaturatedFat 1.9, Cholesterol 65.8, Sodium 690, Carbohydrate 41.3, Fiber 2.9, Sugar 4.3, Protein 32.7

CHEVY'S CHICKEN FAJITAS

Chevy's Chicken Fajitas image

This recipe originally came from the Chevy's and Rio Bravo Cookbook. I've made it for about ten years, for groups as large as 50 who all raved about its flavor and authenticity. The Achiote Paste can be found at Latin grocers, or by mail at MexGrocer.com. It's a little bit of work but well worth it. It's essential to use fresh orange and pineapple juice, for the enzymes, if at all possible. Time listed includes the marinating time.

Provided by PacemakerGuy

Categories Poultry

Time 10h40m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1/3 cup achiote paste
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 cup freshly squeezed orange juice
1/4 cup pineapple juice (Frozen just OK, fresh is much better)
2 tablespoons finely diced yellow onions
1 tablespoon minced garlic
2 teaspoons kosher salt
1/4 teaspoon white pepper
1 bay leaf
1/4 cup paprika
2 teaspoons cayenne pepper
2 tablespoons kosher salt
2 teaspoons white pepper
2 tablespoons black pepper
2 tablespoons granulated garlic
1 tablespoon chili powder
2 tablespoons Mexican oregano
2 lbs boneless skinless chicken breasts

Steps:

Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
Add bay leaf and reserve.
Mix spice rub ingredients.
Wash chicken breasts and pat dry with paper towels.
Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
Grill the breasts until cooked through.
Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.

Nutrition Facts : Calories 448.9, Fat 18.1, SaturatedFat 2.9, Cholesterol 131.7, Sodium 4533.4, Carbohydrate 17.2, Fiber 5.9, Sugar 5.1, Protein 55.5

CHICKEN FAJITA PITA

Chicken Fajita Pita image

Make and share this Chicken Fajita Pita recipe from Food.com.

Provided by pink cook

Categories Lunch/Snacks

Time 8h25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup Italian salad dressing (fat free)
1/3 cup low sodium soy sauce
3 chicken breast halves, skinned and boned
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
2 (7 inch) pita bread rounds, halved (or use flour tortillas)
1/4 cup ranch salad dressing (or use low-fat yogurt)
picante sauce (optional)

Steps:

Combine Italian salad dressing and soy sauce in a medium bowl and add chicken. Cover and chill at least 8 hours. Remove chicken from marinade and reserve.
Grill chicken over medium heat 10 minutes on each side or until well cooked and light browned. Cut into strips and keep it warm.
Add 2 tablespoons of vegetable oil in a nonstick skillet and place over medium-high heat until hot and add peppers and onion slices. Cook until vegetables are crisp-tender and then add grilled chicken strips.
Fill pita halves with chicken and vegetables and serve with Ranch salad dressing or yogurt and picante sauce, if you like.

Nutrition Facts : Calories 356.3, Fat 19, SaturatedFat 3.6, Cholesterol 38.9, Sodium 1384.5, Carbohydrate 30, Fiber 2.3, Sugar 5.4, Protein 16.7

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