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
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!