Chicken Fajitas In A Whole Wheat Pita Pocket


The authentic fajitas are always wrapped in flour tortillas.  Not this version 🙂 This is a spontaneous change from the traditional chicken fajitas recipe – instead of using a flour tortilla I put the fajita filling in a whole-wheat pita pocket.


Chicken breasts, 1 lb
2 bell peppers
Salsa, store-bought
1 large avocado
Cumin, 1 tsp
Chili Powder, 2 tsp
1 tbsp oil
4 whole-wheat pita pockets

Directions For Chicken Fajitas In A Pita Pocket:

Slice the chicken breasts.  Halve the peppers, scoop out the seeds and discard the seeds.  Slice the bell peppers.

Heat the oil in a large non-stick frying pan over high heat.  Add chicken and bell peppers, sprinkle with cumin and chili powder and cook, stirring, for 5 minutes or until the chicken is cooked through (no longer pink in center when the thickest pieces are cut).  Remove from the frying pan.

Mash the avocado in a bowl with a fork.  Add salt and pepper to taste.

Open the pita pocket and fill it with the chicken and peppers, salsa and mashed avocado.  Enjoy!

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