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chicken fajita pitas on a white plate

Chicken Fajita Pita

Author: Sheila Thigpen
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.
4.56 from 9 votes
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Sandwiches
Cuisine American
Servings 6 servings
Calories 260 kcal

Ingredients
  

Fajita Seasoning Blend

  • Nonstick cooking spray
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Chicken Fajita Pitas

  • 1 1/2 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

  1. Brush the uncut chicken breasts with olive oil and sprinkle with the fajita spice blend.
  2. Oil the grill grates and heat to 450°F or medium-high. Grill the chicken for 5 minutes on each side.
  3. Remove to a cutting board to rest for 5 minutes, then slice.
  4. Toss the peppers and onions in a large bowl with olive oil and more spice blend.
  5. 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

Serving: 1gCalories: 260kcalCarbohydrates: 7gProtein: 36gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 96mgSodium: 452mgFiber: 1gSugar: 3g
Keyword bell peppers, chicken, easy recipe, fajita, onions, pita, pita bread, sheet pan chicken fajitas
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