Prep: 10 Mins Cook: 7 Mins
These simple hot entrees are put together in less than 20 minutes, but they can be made as elaborate as desired by adding various toppings: sour cream or non-fat yogurt, ranch dressing, or guacamole, for example.

Chicken Fajita Pitas


  • 2 tbls. vegetable oil
  • 1 medium onion, peeled and sliced
  • 1 green bell pepper, seeded and sliced into rings
  • 6 ozs. fresh boneless, skinless chicken breasts, thinly sliced
  • 1 (15-oz.) ORTEGA Salsa - Thick & Chunky (Medium)
  • 4 pita pockets


Heat oil in a large skillet. Stir-fry onion, green bell pepper and chicken 5-7 minutes or until chicken starts to brown. Add salsa, heat thoroughly and stuff into pita pockets. Serve immediately.

Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
Bone joints move easily.

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