Fajita In A Pita
Flavorful chicken fajitas wrapped in pita bread with colorful peppers and onions, complemented by creamy yogurt and spicy picante sauce, perfect for a quick, satisfying meal.
Ingredients
- 3/4 c. oil-free Italian dressing ⓘ
- 1/3 c. low-sodium soy sauce ⓘ
- 4 (4 oz.) chicken breasts, skinned, boned and sliced ⓘ
- 1 medium sweet red pepper, sliced
- 1 medium sweet yellow pepper, sliced ⓘ
- 1 medium green pepper, sliced ⓘ
- 1 medium onion, sliced ⓘ
- 2 (7-inch) pita halves ⓘ
- 1/4 c. plain low-fat yogurt
- 1/2 c. picante sauce ⓘ
Instructions
- Combine Italian dressing and soy sauce over chicken breasts; marinate, covered, 6 to 8 hours, chilled.
- Grill or stir-fry chicken slices until cooked through.
- In a skillet, sauté all vegetables in the marinade until tender-crisp.
- Fill pita halves with cooked chicken strips and sautéed vegetables.
- Serve with plain low-fat yogurt and picante sauce.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the marinade. If you prefer, swap out chicken for tofu or tempeh for a plant-based option. You can also use whole wheat pitas for added fiber. To save time, prep the vegetables in advance or use pre-sliced ones from the store.
Serving Suggestions
Serve these fajitas with a side of fresh guacamole or a simple green salad to balance the flavors. For an extra kick, consider pairing with homemade salsa or the Mexican Picante Chicken Casserole for a hearty meal. These fajitas also make a great filling for tacos or burritos if you want to switch things up.
Storage & Reheating
Leftover fajita filling can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm the mixture in a skillet over medium heat until heated through. Avoid microwaving as it can make the pita soggy; instead, reheat pitas in the oven for a few minutes to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fajita In A Pita contains roughly 278 calories, with 9g protein, 27g carbohydrates, and 15g fat. It is an excellent source of vitamin C (101% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2753mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! You can substitute chicken with lean beef, shrimp, or even grilled vegetables for a vegetarian option. Adjust the cooking time based on the type of protein used to ensure everything is cooked properly.
What can I do with leftover marinade?
The marinade can be used to flavor various dishes. However, it's important to cook it thoroughly before consuming, as it has been in contact with raw chicken. Use it to sauté vegetables or as a base for stir-fries, but discard any unused marinade that has not been cooked.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the low-sodium soy sauce with tamari or coconut aminos. Ensure that the pita is also gluten-free, as many traditional pitas contain wheat. There are various gluten-free pita options available in stores.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).