Our chicken fajita pitas recipe combines grilled chicken, shredded cheese and fresh salsa with charred onions and peppers, all tucked inside a pita pocket for a satisfying hand-held meal.
No Tex-Mex-inspired meal is complete without a sizzling, smoking platter of fajitas. There’s just something unforgettable about the aroma of beautifully seasoned chicken and caramelized onions and peppers wafting through the air. Our chicken fajita pita recipe captures all the gorgeous flavors of fajitas, wrapping them up in a warm pita pocket for a compact eating experience you can take anywhere.
Grilled chicken, onions and peppers are loaded into a soft pita pocket and baked with shredded cheese to create a delicious filling. Fresh salsa is added at the end to add some welcome acidity, and guacamole and sour cream can be included for a creamy finish. When everything is packed up neatly together, you’ll get all the flavors at once in a glorious, memorable bite.
All these lovely elements are stuffed into pita pockets for easy serving and eating. Pick one up as you head out the door for an easy lunch on the go. Or, serve these fajita pitas at your next backyard cookout with other easy barbecue recipes, and try fending off the crowds as they ask you for the recipe.
Chicken Fajita Pita Ingredients
- Tomato
- Onion
- Jalapeno
- Fresh cilantro
- Canola oil
- Sweet pepper
- Chicken breasts
- Salt
- Pepper
- Shredded cheese
- Pita pockets
- Guacamole and sour cream (optional)
Directions
Step 1: Make the salsa
Preheat your oven to 325°F. For the salsa, combine the tomato, onion, jalapeno and fresh cilantro. Stir in 1 tablespoon oil.
Step 2: Season the chicken and vegetables
Brush the sweet pepper halves and onion slices with the remaining 1 tablespoon oil. Sprinkle the chicken with salt and pepper.
Editor’s Tip: For added flavor, feel free to add spices like cumin, smoked paprika, garlic powder and chili powder to the chicken.
Step 3: Grill the chicken and vegetables
Place the vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until the vegetables are tender and a thermometer inserted into the chicken reads 165°, four to six minutes per side.
Step 4: Assemble the pitas
Cut the vegetables and chicken into strips, and toss them with cheese. Spoon the mixture into the pita halves, and place them on a baking sheet. Bake until the cheese is melted, five to seven minutes. Serve with the salsa and, if desired, guacamole and sour cream.
How to Store Chicken Fajita Pitas
Store the cooked chicken and vegetable mixture and the salsa in separate airtight containers. Keep them in the refrigerator for up to four days. Don’t assemble the chicken fajita pitas before storing, as that can cause unwanted mushiness.
Chicken Fajita Pita Tips
What toppings can I put on chicken fajita pitas?
We top our chicken fajita pitas with homemade salsa, but feel free to experiment with your sauces and toppings. Add smoked salsa for depth or peach salsa for a fruity take on a classic pico de gallo. You could even top the pita with corn salsa to add little pops of juiciness that will make you want to dig in for bite after bite.
The toppings don’t need to stop at the salsas, either. Sprinkle some crushed tortilla chips over the pita for an added crunch. Or, top the chicken with crumbled Cotija cheese to enhance the Mexican-inspired flavor. And if you like spice, don’t forget to douse your sandwich with copious amounts of your favorite hot sauce!
What can I serve with chicken fajita pitas?
This chicken fajita pita pairs well with a variety of Mexican side dishes. Serve it with chips and different types of salsa, or pair it with rice and corn ribs or esquites (a delicious Mexican street corn salad).
Can I use different meats to make chicken fajita pitas?
You can make chicken fajita pitas with any type of meat, but you may need to adjust the cooking time. Skirt and flank steaks are excellent choices for fajitas, as they’re relatively inexpensive, absorb marinades well and become incredibly tender when cooked. Chicken thighs are also a great substitute for chicken breasts, as they’re juicier and tend to be more flavorful. If you’re feeling particularly lazy, use leftover chicken or make this one of your new favorite rotisserie chicken recipes.
What plant-based protein can I use to make meatless fajita pitas?
Use tofu or tempeh to reconfigure this chicken fajita pita into a vegetarian Mexican recipe. Plant-based proteins can be grilled along with the vegetables, just like chicken. Another great option is to swap in black or pinto beans for the chicken in this fajita pita recipe.
Ingredients
- 1 medium tomato, finely chopped
- 1 small onion, finely chopped
- 1/2 jalapeno pepper, finely chopped
- 1 tablespoon minced fresh cilantro
- 2 tablespoons canola oil, divided
- 1 large sweet pepper, halved and seeded
- 1 large onion, cut crosswise into 1/2-inch slices
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded Mexican cheese blend or cheddar cheese
- 8 pita pocket halves
- Optional: Guacamole and sour cream
Directions
- Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil.
- Brush pepper halves and onion slices with remaining 1 tablespoon oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side.
- Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.
Loading Popular in the Community
I was late coming home one evening and forgot to pick up tortillas for the fajitas we'd planned for dinner. So we used pita bread that I had in the freezer instead. The warm chicken-filled pockets, garnished with a homemade sauce and other tasty toppings, are often requested when we're hungry for something in a hurry.
-Diana Jones, Springtown, Texas
Recipe Creator
