Pita Fajitas Recipes

FAST FAJITA PITA

Steps:

• In a small skillet, saute the onion, red pepper and fajita seasoning in oil until vegetables are just tender. Add roast beef; saute 5-6 minutes longer or until beef is heated through. , Place a piece of cheese and a lettuce leaf in each pita half; fill with beef mixture and tomato. Serve with salsa and ranch dressing.

FAJITAS IN PITAS

Steps:

• In a small bowl, mix mayonnaise, green onion, mustard and pepper; reserve 1/3 cup for assembling. Spread remaining mixture over chicken and peppers., 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., Spread reserved mayonnaise mixture inside pita halves; fill with lettuce, chicken and peppers.

FAJITA PITAS

Steps:

• Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil., Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side., Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.

SKIRT STEAK FAJITA PITA WITH CHIMICHURRI

Steps:

• For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.
• For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.
• Heat a grill pan to high heat.
• Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.
• While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.
• Cut the pita pockets in half.
• Slice the rested skirt steak into thin strips against the grain.
• To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.

PITA CHICKEN FAJITAS

Steps:

• In large skillet, heat oil, garlic, cumin, oregano, salt& pepper over medium-high heat.
• Add chicken; saute 4 minutes or until tender.
• Add red pepper, onion and lime juice; saute 4 minutes.
• Cut 1/3 off each pita and fill with chicken mixture.
• If desired, top with salsa and sour cream.
• Makes 4 sandwiches.

PITA FAJITAS

Steps:

• In a large skillet, cook the beef, onion and peppers in oil over medium heat until meat is no longer pink; drain. , Add the salsa, barbecue sauce and cumin. Bring to a boil. Remove from the heat. Spoon about 1/2 cup into each pita half. Sprinkle with cheese.

RATTLESNAKE FAJITA PITAS

Steps:

• Marinate rattlesnake meat, refrigerated, for about 3 hours in teriyaki sauce, seasoned salt and jalapeno seasoning.
• In a large iron skillet, heat olive oil and sear meat. Add bell pepper, onion, garlic and tomatoes and cook for about 10 minutes until vegetables are tender. Add any additional seasonings to suit taste.
• Cut pitas in 1/2 and butter the inside of the pocket and toast until crispy. Spoon rattlesnake meat and vegetables into pitas and top with cheese.
• Served best on a bed of rice with side condiments of picante sauce, guacamole and sour cream.

CHICKEN FAJITA PITA

Steps:

• Combine Italian salad dressing and soy sauce in a medium bowl and add chicken. Cover and chill at least 8 hours. Remove chicken from marinade and reserve.
• Grill chicken over medium heat 10 minutes on each side or until well cooked and light browned. Cut into strips and keep it warm.
• Add 2 tablespoons of vegetable oil in a nonstick skillet and place over medium-high heat until hot and add peppers and onion slices. Cook until vegetables are crisp-tender and then add grilled chicken strips.
• Fill pita halves with chicken and vegetables and serve with Ranch salad dressing or yogurt and picante sauce, if you like.