Chicken fajita pittas

    30 min

    Mexican meets Greek in this easy midweek supper. Let everyone fill their pittas with whatever they like.

    91 people made this

    Serves: 2 

    • 2 skinless, boneless chicken breast fillets - cut into strips
    • 1 tablespoon olive oil
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon cayenne pepper
    • 4 tablespoons tomato salsa dip
    • 2 pitta breads
    • 2 to 3 small tomatoes, diced
    • 60g (2 oz) lettuce or white cabbage, shredded
    • half an avocado, sliced
    • 2 tablespoons half-fat soured cream

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cut chicken into strips. In a frying pan, sauté in hot olive oil until almost done. Sprinkle garlic powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
    2. Split pittas in half and fill with chicken and garnish with tomatoes, lettuce, avocados and soured cream. Add whatever garnishes you like and enjoy!
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    Reviews in English (68)


    Altered ingredient amounts. This was a refreshing change to most wrapped sandwiches I've tried. My recipe was scaled to 4 servings. Even though my pitta did fall apart (I always try to pack too much in), I really enjoyed these. My favourite part was the avocado. Delicious! In the future I plan on doubling the amount of salsa used to make it a little more saucey.  -  18 Jul 2008


    Used different ingredients. Yum! This makes a quick, tasty weeknight dinner. I added some sliced black olives.  -  18 Jul 2008


    Really, really good (and a PERFECT amount for two)! Changed one thing--instead of buying pre-made salsa, I cut up some tomatoes and onion and mixed in red pepper. SO good!  -  21 Oct 2013

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