Chicken fajita pittas

Chicken fajita pittas


91 people made this

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

Kim Fliehmann

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 (6)


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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