Recipe for Fajita Pita from the Wrap section.
Fajita Pita1/3 cup commercial oil-free Italian salad dressing
1/3 cup soy sauce
4 (4 ounce) skinned, boned chicken breast halves
Vegetable cooking spray
1 red bell pepper
1 yellow bell pepper
1 medium onion, sliced into rings
2 (7-inch) pita rounds, halved
1/4 cup plain low-fat yogurt Combine salad dressing and soy sauce in a 1-quart casserole; add chicken. Cover and chill at least 8 hours. Remove chicken from marinade, reserving marinade. Grill chicken, covered, over medium-hot coals 5 minutes on each side. Cut chicken into strips; keep warm. Coat nonstick skillet with cooking spray. Place over medium-high heat until hot. Add peppers and onion; saut? 3 minutes. Add 3 tablespoons marinade; cook until vegetables are crisp-tender and liquid is absorbed. Fill pita halves with chicken strips and vegetables. Serve with yogurt and picante sauce. Makes 4 sandwiches.
We hope you enjoy your freshly made Fajita Pita. This recipe came from Wrap's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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