Chicken Fajita Pita
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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.
Chicken, onions, and assorted bell peppers are perfectly flavored with your own homemade fajita seasoning blend (easy to make and healthier without the preservatives found in store-bought seasoning).
Serve Chicken Fajita Pitas topped with fresh salsa, sour cream, or shredded Monterey Jack cheese and add a side of rice or refried beans for a complete and delicious meal.
Chicken Fajita Pitas
Just because I write a food blog doesn’t mean that I don’t get stuck in a rut sometimes, especially on weeks when work has been hectic and I’m too tired to get very excited about cooking dinner.
Trying to avoid copping out at the drive-thru, I look for simple weeknight meals like today’s Chicken Fajita Pitas. As a side note, these tasty pitas also make a great option for football parties, tailgates, or even Cinco De Mayo.
This Mexican pita pocket recipe is actually pretty versatile. Cook seasoned chicken with a mix of onions and bell peppers on a sheet pan in the oven or on the grill.
Then, stuff the fajitas in a pita, wrap in a tortilla, ladle over a bowl of rice, or make a low-carb chicken fajita salad on a bed of lettuce — so many delicious options!
Ingredients
- Boneless, skinless chicken breasts — or chicken tenders
- Onion — I prefer to use a sweet onion in this recipe
- Bell peppers — use whatever you have available, preferably a mix of red, yellow, and green
- Extra-virgin olive oil
- Freshly squeezed lime juice
- Fajita seasoning blend — use store bought or make your own (see my recipe below) with chili powder, cumin, garlic powder, smoked paprika, dried oregano, salt, and pepper.
Instructions
- 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 1/2-inch strips. Cut the onion and bell peppers into 1/2-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.
To prepare chicken fajitas on the grill
- Brush the uncut chicken breasts with olive oil and sprinkle with the fajita spice blend.
- Oil the grill grates and heat to 450°F or medium-high. Grill the chicken for 5 minutes on each side.
- Remove to a cutting board to rest for 5 minutes, then slice.
- Toss the peppers and onions in a large bowl with olive oil and more spice blend.
- Cook veggies in a grill basket until charred and tender, about 10 minutes.
VARIATION TIP: Substitute large flour tortillas for the pitas. If you like, you can warm the tortillas in the microwave. Spoon the chicken-vegetable mixture onto one half of each tortilla and fold the other half over.
How do you cut raw chicken for fajitas?
As with any other type of meat, you should cut across the grain to ensure the chicken cooks up more tender. Slice the chicken into 1/2-inch strips. To make slicing the chicken easier, you can place it in the freezer for a few minutes first.
How to slice bell peppers
- According to Chef Gordon Ramsay, the easiest way to cut a bell pepper is to first cut off the stem and place the pepper top side down on a cutting board.
- Steady the tip of the pepper and slice straight down around the outside edges, leaving the core of seeds intact (which you can then discard).
- Lay the pieces of the pepper, skin-side down—they will be easier to cut through—and slice into strips.
How to reheat chicken fajitas
Reheat leftover chicken fajitas in the microwave or in a skillet on top of the stove over medium heat, stirring occasionally until warmed through and steamy hot.
What are the best fajita toppings?
- Shredded Monterey Jack cheese or other Mexican cheese
- Diced fresh tomatoes
- Salsa
- Hot sauce
- Sour cream
- Guacamole, or how about this delicious Avocado Salsa!
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Chicken Fajita Pita
Ingredients
Fajita Seasoning Blend
- Nonstick cooking spray
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Chicken Fajita Pitas
- 1 ½ pounds boneless skinless chicken breasts
- 1 large onion halved
- 3 medium bell peppers red, yellow, or green
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 6 8-inch pita pocket rounds, split
Instructions
- 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.
Video
Notes
To prepare chicken fajitas on the grill
- Brush the uncut chicken breasts with olive oil and sprinkle with the fajita spice blend.
- Oil the grill grates and heat to 450°F or medium-high. Grill the chicken for 5 minutes on each side.
- Remove to a cutting board to rest for 5 minutes, then slice.
- Toss the peppers and onions in a large bowl with olive oil and more spice blend.
- Cook veggies in a grill basket until charred and tender, about 10 minutes.
How to reheat the leftovers
Reheat leftover chicken fajitas in the microwave or in a skillet on top of the stove over medium heat, stirring occasionally until warmed through and steamy hot.Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
