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Fajita Pita

Fajita Pita Recipe

My version of the "Che' 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 used cheddar cheese for the recipe because they serve it that way but I use a store bought Mexican cheese blend when I make it.
5 from 2 votes
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Prep Time 1 hr
Cook Time 10 mins
Course Main Course
Cuisine Tex-Mex
Calories 578.4 kcal

Ingredients
  

  • 1 lb chicken breast, skinless, boneless cut into bite sized pieces
  • 3 tablespoons soy sauce
  • 3 tablespoons lime juice
  • 3 tablespoons canola oil
  • 1 teaspoon garlic, minced
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup cheddar cheese, shredded
  • 3 -4 slices onions
  • 1/4 teaspoon salt and pepper, to taste
  • 3 -4 slices tomatoes, beefsteak
  • 3 -4 slices iceberg lettuce, whole leaf
  • 2 pieces pita bread, slightly heated
  • 1/4 cup pico de gallo (optional)

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • Top with pico de gallo, optional.

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Nutrition

Serving: 296gCalories: 578.4kcalCarbohydrates: 32.2gProtein: 40.1gFat: 31.8gSaturated Fat: 7.1gCholesterol: 106.7mgSodium: 1385.8mgFiber: 1.9gSugar: 6.9g
Keyword < 4 Hours, Chicken, Meat, Mexican, Poultry
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