Fast Fajita Pita Recipes

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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

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

FAST FAJITA PITA



Fast Fajita Pita image

"These are perfect for busy days," notes Cathy Bell of Joplin, Missouri.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1/2 medium onion, sliced
1/2 medium sweet red or green pepper, julienned
1-1/2 teaspoons fajita seasoning
1 tablespoon olive oil
2 slices deli roast beef, julienned
2 slices Monterey Jack cheese (1/2 ounce each)
4 lettuce leaves
2 pita breads (6 inches), halved and warmed
1/2 medium tomato, diced
2 tablespoons salsa, optional
2 tablespoons prepared ranch salad dressing, optional

Steps:

  • In a small skillet, saute the onion, red pepper and fajita seasoning in oil until vegetables are just tender. Add roast beef; saute 5-6 minutes longer or until beef is heated through. , Place a piece of cheese and a lettuce leaf in each pita half; fill with beef mixture and tomato. Serve with salsa and ranch dressing.

Nutrition Facts : Calories 351 calories, Fat 12g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 870mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

SKIRT STEAK FAJITA PITA WITH CHIMICHURRI



Skirt Steak Fajita Pita with Chimichurri image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h5m

Yield s: 4 servings

Number Of Ingredients 22

1/2 cup low-sodium soy sauce
1/4 cup lime juice (about 2 limes)
2 tablespoons honey
1/2 to 1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
4 cloves garlic, smashed
Salt and freshly cracked black pepper
2 pounds skirt steak
1/2 to 1 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 limes, juiced
2 small cloves garlic, grated
1 jalapeno, seeds and ribs removed, minced
1 small red onion, minced
2 cups fresh cilantro with tender stems, chopped
2 cups fresh flat-leaf parsley with tender stems, chopped
1 orange pepper, seeded and 1/4-inch sliced
1 yellow pepper, seeded and 1/4-inch sliced
1 Spanish onion, 1/4-inch sliced root to tip
1 tablespoon canola oil
4 pita pockets, cut in half
4 to 8 slices Havarti cheese

Steps:

  • For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.
  • For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.
  • Heat a grill pan to high heat.
  • Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.
  • While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.
  • Cut the pita pockets in half.
  • Slice the rested skirt steak into thin strips against the grain.
  • To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

BEEF FAJITA PITAS



Beef Fajita Pitas image

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

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

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

FAJITA PITA



Fajita Pita image

My version of the "Che' Box" culinary delight. Ultimately you would keep the marinated breast whole and grill it occasionally brushing it with some reserved marinade before slicing, but I put instructions for pan fry for convenience. The only relevant measurements are the marinade, everything else is up to you. *My 2 cents, the pita bread they serve at the Box seems more like a tortilla shaped into a pita pocket, so use a tortilla if so desired. I used cheddar cheese for the recipe because they serve it that way but I use a store bought Mexican cheese blend when I make it.

Provided by Kana K.

Categories     Chicken

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 15

1 lb chicken breast, skinless, boneless cut into bite sized pieces
3 tablespoons soy sauce
3 tablespoons lime juice
3 tablespoons canola oil
1 teaspoon garlic, minced
1 tablespoon brown sugar
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup cheddar cheese, shredded
3 -4 slices onions
1/4 teaspoon salt and pepper, to taste
3 -4 slices tomatoes, beefsteak
3 -4 slices iceberg lettuce, whole leaf
2 pieces pita bread, slightly heated
1/4 cup pico de gallo (optional)

Steps:

  • Whisk together the marinade ingredients in a small bowl. Place the chicken in a ziplock bag. Add marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.
  • When ready to prepare, brush the onion slices with a little oil, salt and pepper and cook for 5 to 7 minutes or until tender, when done set aside.
  • Place 1 teaspoon of oil in a large pan and heat over medium high heat. Add the chicken to the pan in a single layer.
  • Cook for 3-4 minutes per side, or until chicken is browned and cooked through. As chicken is finishing cooking add the sauteed onions and give it a good stir.
  • Warm up the pita bread in the oven until pliable, slice them in half resulting in 4 half moon pockets. (The recipe calls for 3 so you will have a leftover or make 4 but they'll be lean).
  • Carefully open the warmed pita and add a big slice of lettuce, the tomato, the chicken grilled onion mixture and top with the shredded cheddar cheese.
  • Top with pico de gallo, optional.

Nutrition Facts : Calories 578.4, Fat 31.8, SaturatedFat 7.1, Cholesterol 106.7, Sodium 1385.8, Carbohydrate 32.2, Fiber 1.9, Sugar 6.9, Protein 40.1

BEEF FAJITAS



Beef Fajitas image

This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.

Provided by CookingQueen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

Steps:

  • Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
  • Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
  • Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g

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

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

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