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Chicken Fajita Pita

Chicken Fajita Pita
 
Yield:
50 servings, 2 filled pita halves each

Ingredients

Ingredients Weights Measures
boneless skinless chicken breasts 18 lb. + 12 oz. 50 each
oil, divided 1 lb. + 8 oz. 6-1/4 cups
fajita seasoning - 1/2 cup
green peppers, thinly sliced 3 lb. + 4 oz. 6-1/4 cups
yellow onions, thinly sliced 1 lb. + 8 oz. 3-1/4 cups
KRAFT MAYO Real Mayonnaise 3 lb. + 4 oz. 3-1/4 cups
whole wheat pita breads, cut in half - 50 each

Directions

TOSS chicken with 1/2 of the oil and all of the fajita seasoning. Preheat grill on high; cook chicken 5 minutes on each side or until chicken is cooked through (170°F). Remove chicken from grill; cut into thin strips.

SAUTE peppers and onions in remaining oil until tender.

FOR each serving: Spread 1/2 Tbsp. of the mayo inside each of 2 pita bread halves; fill each half with 1/2 cup of the chicken and 1-1/2 Tbsp. of the pepper mixture.

Kraft Kitchens Tips

TIP
For each serving, sprinkle 1/4 tsp. additional fajita seasoning onto 2 slices OSCAR MAYER Bacon. Bake in a 350ºF-convection oven for 8 minutes or until bacon is crisp. Divide bacon between 2 pita pockets; add chicken and pepper mixture as directed.
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