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 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.
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
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
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
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
- Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
- Serve chicken and vegetables on tortillas.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
CHICKEN FAJITA ROLL-UPS
Chicken, cheese and fresh veggies rolled into a whole wheat tortilla bring a little sizzle to your table. Chunky salsa gives this low-cal wrap a kick.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 1 min. Add peppers; cook and stir 8 min. or until chicken is done and peppers are crisp-tender. Remove from heat. Stir in salsa and dressing.
- Spoon chicken mixture down centers of tortillas; top with cheese and lettuce.
- Roll up tightly. Cut in half.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 14 g, Sugar 0 g, Protein 41 g
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
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