Cook: 10 Mins

South-of-the-Border Pockets


  • 0 nonstick cooking spray
  • 1 pound boneless, skinless chicken breast halves (about 4 total), cut into thin strips
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, cut into thin strips
  • 1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium
  • 1/2 cup black beans, rinsed and drained
  • 4 pita rounds, cut in half or
  • 8 (8-inch) soft taco-size flour tortillas
  • 0 ORTEGA Diced Green Chiles
  • 0 Topping sugg: SARGENTO


SPRAY large skillet with nonstick cooking spray; heat over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add onion and bell pepper; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are crisp-tender. Add taco sauce and beans. Cook, stirring occasionally, for 1 to 2 minutes.

SPOON chicken mixture into pita pockets. Top as desired.
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