Chicken Fajita Pita Recipes

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.

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.

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.

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.

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.