Tuesday, July 12, 2016

Fajitas in Pitas

I've been collecting new recipes to try this summer, and this is one that I tried out the end of June. The mixture that you spread over the chicken breast and the peppers, and also inside the pita bread, made this fajita meal so very tasty!

We have some pepper plants growing in our veggie garden ... I'll have to make this again when the peppers are ready. I'm thinking that this recipe will be one of our go-to grilling recipes during the summer months!

Sharing this delicious recipe from Taste of Home ... click on the "Source" link below to print.

Fajitas in Pitas

Course: Main Grill
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Serves: 4


  • 12 cup mayonnaise
  • 1 green onion chopped
  • 4 teaspoons Dijon mustard
  • 14 teaspoon pepper
  • 3 boneless skinless chicken breast halves (6 ounces each)
  • 2 medium sweet red peppers halved and seeded
  • 2 medium green peppers halved and seeded
  • 8 pita pocket halves warmed
  • 8 lettuce leaves


  1. In a small bowl, mix mayonnaise, green onion, mustard and pepper; reserve 1/3 cup for assembling. Spread remaining mixture over chicken and peppers.
  2. Grill chicken and peppers, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer inserted in chicken reads 165° and peppers are tender. Cut chicken into 1/2-in. slices; cut peppers into 1-in. slices.
  3. Spread reserved mayonnaise mixture inside pita halves; fill with lettuce, chicken and peppers. Yield: 4 servings.

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Spreading the mayo mixture on the chicken and peppers before grilling ...

A first time for us, grilling pepper halves right on the grill racks.

Off the grill, and ready to slice.

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