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Chicken Fajita Pita

May 29, 2010

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.

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


  • 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.
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