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
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