Chicken Fajita Pitas

Refried beans, chicken, and vegetables are layered on a pita and topped with tomatoes and cheese in this variation of the popular Tex-Mex main-dish recipe.

Chicken Fajita Pitas
Servings: 4 Prep 15 mins Bake 350°F 15 mins Cook 10 mins


  • 4 large whole-wheat pitas
  • 1 can (15 ounces) fat-free refried beans
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 sweet pepper, sliced
  • 1 pound boneless, skinless chicken breasts, cut into 1/2 x 3-inch strips
  • 1 tablespoon fajita seasoning
  • 1 tomato, sliced
  • 1 cup low-fat shredded cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup fat-free sour cream

Make It

1. Heat oven to 350 degrees F. Cut pitas in half horizontally. On each pita half, spread 3 heaping tablespoons refried beans. Place pitas on 2 baking sheets; cover with aluminum foil. Place in the oven for 15 minutes.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper to skillet; cook for 5 minutes. Stir chicken and fajita seasoning into skillet. Cook for 5 minutes, stirring, until chicken is cooked through.

3. Spoon 1/2 cup chicken mixture onto pitas. Top with 2 slices of tomato; sprinkle with 2 tablespoons cheese. Serve with lettuce and sour cream on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 345, Fat, total (g): 5, chol. (mg): 37, sat. fat (g): 1, carb. (g): 49, fiber (g): 8, pro. (g): 27, sodium (mg): 921, Percent Daily Values are based on a 2,000 calorie diet.