Fajita Pita

3-10h
Prep Time

20m
Cook Time

3h 20m
Ready In

Recipe: #32460

June 05, 2019

Categories: Comfort Food, Lunch, Poultry, Chicken, Mexican, Easy/Beginner Cooking, Game/Sports Day, Boneless Pieces, Sandwiches more

recipe by:
Kana Kahuna

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recipe by:
Kana Kahuna

"“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

Metric US

I've Tried It

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.