Chicken Fajita Pita Copycat Food

CHICKEN FAJITA PITA

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.

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

FAJITAS IN PITAS

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.

FAJITA PITAS

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.

PITA CHICKEN FAJITAS

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.

FAJITA PITA

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.

CHICKEN FAJITA PITAS

Steps:

• Set oven to 325 degrees.
• In a bowl toss the chicken strips with the fajita spice mix and garlic powder (if using) toss to coat; set aside.
• Slice the pitas in half; spread about 1/4-cup of the refried beans on each half, place on a lightly greased baking sheet.
• Cover foil and bake for about 10-15 minutes.
• Meanwhile heat oil in a large skillet over medium heat; add in the chicken strips and saute for about 5-6 minutes.
• Add in the onion slices and bell pepper slices; sate for about 3 minutes or until the chicken is done.
• Season with salt and pepper to taste.
• Spoon the mixture equally between the 8 bean-filled warmed pitas.
• Top with sour cream, shredded cheddar, chopped tomatoes, shredded lettuce and olives.

FAST FAJITA PITA

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.

CHILI'S CHICKEN FAJITA NACHOS (COPYCAT)

Steps:

• Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack.
• When done, drain mixture and set aside.
• Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable.
• Layer Chicken, Onions, & Peppers on top of the Tortilla Chips.
• Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos.
• Place plate in oven (350° just until Cheeses are melted) or microwave on medium.
• When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter).
• Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole).
• Grab a cold one and Enjoy!

CHICKEN FAJITA PITA

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.