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
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
SKIRT STEAK FAJITA PITA WITH CHIMICHURRI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield s: 4 servings
Number Of Ingredients 22
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.
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
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
RATTLESNAKE FAJITA PITAS
Provided by Food Network
Time 7h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Marinate rattlesnake meat, refrigerated, for about 3 hours in teriyaki sauce, seasoned salt and jalapeno seasoning.
- In a large iron skillet, heat olive oil and sear meat. Add bell pepper, onion, garlic and tomatoes and cook for about 10 minutes until vegetables are tender. Add any additional seasonings to suit taste.
- Cut pitas in 1/2 and butter the inside of the pocket and toast until crispy. Spoon rattlesnake meat and vegetables into pitas and top with cheese.
- Served best on a bed of rice with side condiments of picante sauce, guacamole and sour cream.
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
FAST FAJITA PITA
"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
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.
CHICKEN FAJITA PITAS
You can make these using pork in place of the chicken. Adjust all amounts to taste. Slice the pitas down the center in half but still leaving a pocket, or you can also leave the pita unsliced if desired.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 494.8, Fat 26.7, SaturatedFat 9.8, Cholesterol 84.7, Sodium 699, Carbohydrate 35.9, Fiber 7.2, Sugar 3.4, Protein 29.8
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
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EASY BREAKFAST FAJITA PITAS RECIPE - HOME COOKING …
From homecookingmemories.com
4/5 (1)Category BreakfastCuisine Tex-MexEstimated Reading Time 5 mins
- Heat olive oil in a nonstick frying pan over medium-high heat. When oil and pan are hot, add peppers and onions and cook them until they are tender-crisp. Turn off heat and remove veggies from the pan to a bowl or plate so that the pan can be used to cook the eggs.
- In a bowl, beat together eggs and milk. Beat in chili powder and garlic powder. Melt butter in the nonstick frying pan over medium heat. When butter is melted and pan is hot, pour in egg mixture. As eggs start to cook, push, pull, and fold eggs with a spatula frequently until all egg is cooked and no liquid remains (but don’t overcook ). Turn off heat. Season with salt and pepper, if desired.
- Fill each pocket pita bread with desired amount of egg/veggie mixture. Top with optional toppings and enjoy!
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From cookinglight.com
Total Time 25 minsCalories 389 per serving
- Stir together 1 tablespoon lime juice, 1 tablespoon oil, and 1 tablespoon chili garlic sauce in a small bowl.
- Working in batches, add pitas to skillet, and toast until lightly browned, about 1 minute per side.
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