How’s this for a multi-cultural meal?? All the flavors of a Mexican fajita, stuffed into a pita. Great for a quick lunch that satisfies your craving for Mexican food, but without all the fat and calories. This KP original makes enough for two pitas.
Ingredients:
2 pitas
2 teaspoons extra virgin olive oil
1 boneless, skinless chicken breast
1 cup bell peppers (any combo of red, green, yellow), diced
1/2 cup red onion, diced
3/4 cup jarred salsa
Tabasco sauce, to taste
2 slices cheddar cheese
1 fresh avocado
Directions:
- Add olive oil to a large non-stick skillet over medium high heat.
- Dice chicken and add to oil.
- Saute 5-8 minutes.
- Add peppers and onions.
- Saute additional 8-10 minutes, or until chicken is cooked.
- Remove from heat.
- Stir in salsa and Tabasco.
- Spit pitas and place one slice of cheese in each.
- Divide chicken mixture between pitas equally.
- Cut avocado in half and scoop one half into each pita.
- Serve immediately.
