Southwestern Chicken Pitas With Chipotle Sauce Recipes

SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE

Southwestern Chicken Pitas with Chipotle Sauce image

This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.

Provided by Chris White

Categories Mexican Recipes

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

1 cup plain nonfat yogurt
4 tablespoons chopped green onions
2 chipotle peppers
4 tablespoons peanut butter
¼ teaspoon salt
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground cumin
3 tablespoons vegetable oil, divided
1 medium onion, sliced
1 red bell pepper, julienned
4 (6-inch) pitas
1 cup shredded lettuce
1 cup shredded white Cheddar cheese

Steps:

In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g

SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE

Southwestern Chicken Pitas with Chipotle Sauce image

This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.

Provided by Chris White

Categories Mexican Recipes

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

1 cup plain nonfat yogurt
4 tablespoons chopped green onions
2 chipotle peppers
4 tablespoons peanut butter
¼ teaspoon salt
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground cumin
3 tablespoons vegetable oil, divided
1 medium onion, sliced
1 red bell pepper, julienned
4 (6-inch) pitas
1 cup shredded lettuce
1 cup shredded white Cheddar cheese

Steps:

In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g

SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE

Southwestern Chicken Pitas with Chipotle Sauce image

This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.

Provided by Chris White

Categories Mexican Recipes

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

1 cup plain nonfat yogurt
4 tablespoons chopped green onions
2 chipotle peppers
4 tablespoons peanut butter
¼ teaspoon salt
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground cumin
3 tablespoons vegetable oil, divided
1 medium onion, sliced
1 red bell pepper, julienned
4 (6-inch) pitas
1 cup shredded lettuce
1 cup shredded white Cheddar cheese

Steps:

In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g

SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE

Southwestern Chicken Pitas with Chipotle Sauce image

This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.

Provided by Chris White

Categories Mexican Recipes

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

1 cup plain nonfat yogurt
4 tablespoons chopped green onions
2 chipotle peppers
4 tablespoons peanut butter
¼ teaspoon salt
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground cumin
3 tablespoons vegetable oil, divided
1 medium onion, sliced
1 red bell pepper, julienned
4 (6-inch) pitas
1 cup shredded lettuce
1 cup shredded white Cheddar cheese

Steps:

In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g

SOUTHWEST CHICKEN POCKETS

Southwest Chicken Pockets image

Black beans, convenient chicken strips and chiles star in a feisty new role in these loaded pockets. Eat them out of hand (or with a fork if you feel civilized)! Serve a little salsa on the side for an extra burst of flavor. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 teaspoons olive oil
1 package (9 ounces) ready-to-serve roasted chicken breast strips
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 can (4 ounces) chopped green chiles, divided
1 sheet frozen puff pastry, thawed
1/4 cup shredded cheddar cheese
1 large egg, beaten
1/2 cup sour cream

Steps:

In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chiles., On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into 4 squares. Spoon chicken mixture into the center of each square; sprinkle with cheese., Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased baking sheet and brush with remaining egg. Bake at 400° until golden brown, 18-22 minutes., Meanwhile, in a small bowl, combine sour cream and remaining chiles. Serve with pockets.

Nutrition Facts : Calories 600 calories, Fat 28g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 880mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 10g fiber), Protein 28g protein.

SOUTHWESTERN CHICKEN PITAS WITH CHIPOTLE SAUCE

Southwestern Chicken Pitas with Chipotle Sauce image

This is a quick, great tasting sandwich that's a little spicy. This spice mixture is similar to the (great) Philly Steak Sandwich recipe submitted by Wendy L, but modified for the Southwestern flavor. The sauce is best prepared before hand to let flavors blend.

Provided by Chris White

Categories Mexican Recipes

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

1 cup plain nonfat yogurt
4 tablespoons chopped green onions
2 chipotle peppers
4 tablespoons peanut butter
¼ teaspoon salt
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground cumin
3 tablespoons vegetable oil, divided
1 medium onion, sliced
1 red bell pepper, julienned
4 (6-inch) pitas
1 cup shredded lettuce
1 cup shredded white Cheddar cheese

Steps:

In a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes.
Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 48.2 g, Cholesterol 96.8 mg, Fat 30.3 g, Fiber 4.2 g, Protein 46.3 g, SaturatedFat 9.8 g, Sodium 1155.4 mg, Sugar 8.4 g

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