Fajita Pita

Prep Time
Cook Time
3h 20m
Ready In

Recipe: #32460

June 05, 2019

Categories: Sandwiches

"“My version of the Jack de la Box culinary delight. Ultimately you would keep the marinated breast whole and grill it occasionally brushing it with some reserved marinade before slicing, but I put instructions for pan fry for convenience. The only relevant measurements are the marinade, everything else is up to you. *My 2 cents, the pita bread they serve at the Box seems more like a tortilla shaped into a pita pocket, so use a tortilla if so desired. I included cheddar cheese for the recipe, because they serve it that way, but I use a store bought Mexican cheese blend when I make it.”"

Original is 3 servings


  • Serving Size: 1 (1146.2 g)
  • Calories 715.9
  • Total Fat - 22.6 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 133.8 mg
  • Sodium - 2091.6 mg
  • Total Carbohydrate - 71.9 g
  • Dietary Fiber - 13.2 g
  • Sugars - 27.5 g
  • Protein - 62.4 g
  • Calcium - 311.4 mg
  • Iron - 5.9 mg
  • Vitamin C - 65.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

Top with pico de gallo, optional


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • If you are using boneless skinless chicken breast, make sure to cut them into bite-sized pieces before marinating.
  • When choosing the pita bread, make sure to pick a type that is soft and pliable in order to make it easier to open and fill.

  • Substitute the soy sauce with tamari sauce. Tamari is a gluten-free alternative to soy sauce that is made from fermented soybeans. This substitution is beneficial for those who are gluten-intolerant or have Celiac disease.
  • Substitute the canola oil with olive oil. Olive oil is a healthier option than canola oil as it is a monounsaturated fat, which is beneficial for heart health. Additionally, it has a more distinct flavor than canola oil.

Taco Fajita Pita Replace the pita bread with two taco shells. Heat the taco shells in the oven for a few minutes until warm and pliable. Stuff with the same ingredients as the original recipe and top with your favorite taco sauce and sour cream.

Mexican Fried Rice: This Mexican-style fried rice is a delicious accompaniment to the Fajita Pita. It is made with Mexican-style rice, black beans, bell pepper, onion, and garlic. The flavors of the black beans, bell pepper, onion, and garlic pair perfectly with the Fajita Pita to create a complete meal.

Mexican Street Corn: Mexican street corn is a delicious side dish that pairs perfectly with Mexican Fried Rice. It is made with grilled corn, mayonnaise, Cotija cheese, chili powder, and lime juice. The creamy mayonnaise and salty Cotija cheese provide a great contrast to the spicy Mexican Fried Rice, while the chili powder and lime juice add a nice kick of flavor.


Q: What type of cheese should I use?

A: You can use cheddar cheese as the recipe calls for, or a store bought Mexican cheese blend.

Q: Can I use a different type of tortilla?

A: Yes, you can use any type of tortilla you like. Corn, flour, or whole wheat tortillas will all work.

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Fun facts:

The word “fajita” is derived from the Spanish word “fajita”, which means “little belt”. The name is a reference to the belt-like shape of the skirt steak, which is the traditional cut of beef used in fajitas.

The popular Tex-Mex dish was popularized in the 1970s by Texas chef, Sonny Falcon. He was the first to serve fajitas as a main dish, rather than as a side dish or appetizer.