CHICKEN FAJITA PITA
Kids and adults alike love these tasty Tex-Mex inspired Chicken Fajita Pitas. Served up in a pita pocket, not only are they fun to eat, they're also easy to prepare.
Provided by Sheila Thigpen
Categories Sandwiches
Time 35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F. Lightly coat a rimmed baking sheet with nonstick cooking spray.
- In a small bowl, combine the chili powder, paprika, garlic powder, cumin, oregano, salt, and pepper.
- Cut the chicken, crosswise into 3/4-inch strips. Cut the onion, and bell peppers into 3/4-inch strips, and place on the baking sheet.
- Drizzle the oil over the chicken and vegetables, tossing gently to coat. Evenly sprinkle the fajita spice blend on top of the mixture and give it another quick stir.
- Bake until the chicken is cooked through and the vegetables are tender, 25 to 30 minutes. Remove from the oven and squeeze lime juice on top.
- Use tongs to fill the pita pockets and serve.
Nutrition Facts : ServingSize 1 g, Calories 260 kcal, Carbohydrate 7 g, Protein 36 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 452 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g
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
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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
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
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
CHICKEN SOUVLAKI PITAS
These chicken souvlaki pitas are a favorite at our house, especially in summer. With just a few ingredients and a grill, we can enjoy a gourmet-style Greek dinner that's a snap to put together. Of course, a simple Greek salad on the side is a nice addition. - Becky A. Drees, Pittsfield, Massachusetts
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.
Nutrition Facts : Calories 369 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 462mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN FAJITA PITA
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
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
PITA CHICKEN FAJITAS
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
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
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