Chicken Fajita Pita

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This is a very simple recipe, mainly because we use the ‘cheater’ method.  Most of the time when we cook this we use pre-cooked, frozen fajita meat.  However, that being said, using boneless/skinless chicken breasts and just pan cooking them with the seasonings of your choice is also super easy, most especially if you buy the chicken breasts already cut into strips.

Nat’s Notes: These can be as flavorful and/or spicy as you want them to be. I generally keep mine pretty simple, but imagine these stuffed with some black bean and corn salsa, some fresh pico de gallo, and queso fresco. YUM!

Chicken Fajita Pita
Recipe Type: entree
Cuisine: Tex-Mex
Author: Nat’s Pantry
Prep time:
Cook time:
Total time:
Serves: 4
  • Romaine Lettuce
  • Shaved Parmesan
  • 1 pack of boneless/skinless chicken tenders
  • 1 package of pita pockets
  • Caesar dressing
  • 1 bulb garlic- minced
  • 1 tablespoon olive oil
  • 1 bottle of garlic and herb marinade salt
  • pepper to taste
  • 1 red onion, sliced into thin strips
  1. Place chicken and marinade in a Ziploc bag, or sealable container.
  2. Seal tightly.
  3. Let sit for 15 minutes.
  4. I actually did this the night before.
  5. I highly recommend.
  6. Heat oil in medium skillet.
  7. Add garlic– cook for about 2 minutes.
  8. Add chicken.
  9. Cook until done.
  10. Once the chicken is done, remove pan from heat.
  11. Using a small spatula, rub Caesar dressing around the inside of pita pocket.
  12. Stuff with chicken and lettuce and shaved parmesan.
  13. Top off with your favorite tzatziki


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