Fajita Pita
Ready In: 1 hr 10 mins
Serves: 3
Ingredients
- 1 lb chicken breast, skinless, boneless cut into bite sized pieces
- 3 tablespoons soy sauce
- 3 tablespoons lime juice
- 3 tablespoons canola oil
- 1 teaspoon garlic, minced
- 1 tablespoon brown sugar
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 1⁄4 cup cheddar cheese, shredded
- 3 -4 slices onions
- 1⁄4 teaspoon salt and pepper, to taste
- 3 -4 slices tomatoes, beefsteak
- 3 -4 slices iceberg lettuce, whole leaf
- 2 pieces pita bread, slightly heated
- 1⁄4 cup pico de gallo (optional)
Directions
- Whisk together the marinade ingredients in a small bowl. Place the chicken in a ziplock bag. Add marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.
- When ready to prepare, brush the onion slices with a little oil, salt and pepper and cook for 5 to 7 minutes or until tender, when done set aside.
- Place 1 teaspoon of oil in a large pan and heat over medium high heat. Add the chicken to the pan in a single layer.
- Cook for 3-4 minutes per side, or until chicken is browned and cooked through. As chicken is finishing cooking add the sauteed onions and give it a good stir.
- Warm up the pita bread in the oven until pliable, slice them in half resulting in 4 half moon pockets. (The recipe calls for 3 so you will have a leftover or make 4 but they'll be lean).
- Carefully open the warmed pita and add a big slice of lettuce, the tomato, the chicken grilled onion mixture and top with the shredded cheddar cheese.
- Top with pico de gallo, optional.
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