Fast Fajita Pita Recipes

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

Fajita Pitas image

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

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

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

Fajitas in Pitas image

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.

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

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

Pita Chicken Fajitas image

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

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

BEEF FAJITA PITAS

Betty Crocker's Diabetes Cookbook shares a recipe! Squeeze in a healthful lunch with a simple recipe that's a 10-minute snap to prep.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 10m

Yield 4

Number Of Ingredients 5

Beef Fajita Pitas image

Steps:

Spoon salsa into pita bread halves.
Fill pita breads with beef, bell pepper and cheese.

Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 65 mg, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 3 g, TransFat 0 g

Ingredients

1/4 cup Old El Paso™ Thick 'n Chunky salsa
2 pita (pocket) breads (6 inch), cut in half to form pockets
3/4 lb thinly sliced deli cooked roast beef
1 small red bell pepper, cut into 1/4-inch strips
4 slices (1 oz each) Monterey Jack cheese

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Start with the marinade. Place the garlic, lime juice, oil, salt, cumin, paprika, chili powder, and pepper in a large Ziploc bag. Add the chicken or steak to the same bad with the marinade. Close the bag, and get as much air out as possible. Mush the chicken around to make sure the marinade is covering the chicken. Place in the fridge for 30 minutes.
While the chicken or steak is marinating, heat up 1 tablespoon of olive oil over medium high. Add the peppers and onion to the hot pan. Cook down the peppers and onions for around 10 minutes, or until soft.
Heat up a separate grill pan to medium high. Once the chicken or steak has finished marinating place each piece on the grill pan, and cook until desired temperature is reached.
For chicken be sure to cook it through (about 15 minutes each side depending on how thick the breasts are). For the steak it depends on what temperature you like. I like medium rare, so I cooked it about 8-10 minutes each side.

Fast Fajita Pita Recipes

FAJITA PITAS

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

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.

BEEF FAJITA PITAS

Betty Crocker's Diabetes Cookbook shares a recipe! Squeeze in a healthful lunch with a simple recipe that's a 10-minute snap to prep.

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