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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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You can make these using pork in place of the chicken. Adjust all amounts to taste. Slice the pitas down the center in half but still leaving a pocket, or you can also leave the pita unsliced if desired. Ingredients:
4 large whole wheat pita bread |
1 (16 ounce) can refried beans |
5 boneless chicken breasts, sliced into strips |
1 tablespoon fajita seasoning mix (or to taste) |
1/2 teaspoon garlic powder (optional) |
3 -4 tablespoons vegetable oil |
2 large onions, sliced into strips |
1 large bell pepper (use red or green, seeded and cut into strips) |
1 (8 ounce) container sour cream |
1 cup grated cheese (use a mexi-blend or cheddar cheese, or to taste) |
1 cup sliced ripe olives (optional or to taste) |
2 medium firm tomatoes, finely chopped |
shredded lettuce |
Directions:
1. Set oven to 325 degrees.
2. In a bowl toss the chicken strips with the fajita spice mix and garlic powder (if using) toss to coat; set aside.
3. Slice the pitas in half; spread about 1/4-cup of the refried beans on each half, place on a lightly greased baking sheet.
4. Cover foil and bake for about 10-15 minutes.
5. Meanwhile heat oil in a large skillet over medium heat; add in the chicken strips and saute for about 5-6 minutes.
6. Add in the onion slices and bell pepper slices; sate for about 3 minutes or until the chicken is done.
7. Season with salt and pepper to taste.
8. Spoon the mixture equally between the 8 bean-filled warmed pitas.
9. Top with sour cream, shredded cheddar, chopped tomatoes, shredded lettuce and olives.
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