Chicken Fajita Pita

1. 1

   Combine Italian salad dressing and soy sauce in a medium bowl and add chicken. Cover and chill at least 8 hours. Remove chicken from marinade and reserve.

2. 2

   Grill chicken over medium heat 10 minutes on each side or until well cooked and light browned. Cut into strips and keep it warm.

3. 3

   Add 2 tablespoons of vegetable oil in a nonstick skillet and place over medium-high heat until hot and add peppers and onion slices. Cook until vegetables are crisp-tender and then add grilled chicken strips.

4. 4

   Fill pita halves with chicken and vegetables and serve with Ranch salad dressing or yogurt and picante sauce, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.