Fajita Pita Recipe

Name: Fajita Pita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Chili Powder; 2 Tablespoons Cumin; 2 teaspoons Seasoning Salt (I Use Lawry's); 3 Tablespoons Extra Virgin Olive Oil; 1- 1/2 pound Flank Steak; 1 whole Onion, White Or Yellow, Sliced Into Half-moons; 1 whole Green Bell Pepper, Sliced Into Half-moons; 2 Tablespoons Chipotle In Adobo Sauce From Can; 3 Tablespoons Lime Juice; 1 cup Sour Cream; 1/2 bunches Cilantro, Coarsely Chopped; 2 whole Scallions, Chopped; 4 whole Pita Breads, Warmed So They Are Pliable; 1 cup Shredded Cheese, Like Cheddar Or Monterey Jack; 2 cups Romaine Lettuce, Coarsely Chopped

Servings: persons

2 Tablespoons Chili Powder
2 Tablespoons Cumin
2 teaspoons Seasoning Salt (I Use Lawry's)
3 Tablespoons Extra Virgin Olive Oil
1- 1/2 pound Flank Steak
1 whole Onion, White Or Yellow, Sliced Into Half-moons
1 whole Green Bell Pepper, Sliced Into Half-moons
2 Tablespoons Chipotle In Adobo Sauce From Can
3 Tablespoons Lime Juice
1 cup Sour Cream
1/2 bunches Cilantro, Coarsely Chopped
2 whole Scallions, Chopped
4 whole Pita Breads, Warmed So They Are Pliable
1 cup Shredded Cheese, Like Cheddar Or Monterey Jack
2 cups Romaine Lettuce, Coarsely Chopped

1
For the Fajita Filling:
2
Combine the chili powder, cumin, and seasoning salt in a bowl.
3
Heat the oil in a large skillet over medium-high heat.
4
Season the meat on one side with half of the chili powder, cumin, and seasoning salt.
5
When the oil is hot, lay the steak seasoned side down into the pan and then season the up-turned side with the remaining spices.
6
Allow to get nice and brown before flipping to the other side (about 4 minutes).
7
Flip the steak, and brown the second side, another four minutes and then remove from heat and allow to rest (about 5 minutes) on a clean plate.
8
Add the sliced onions and bell peppers to the pan and let them blacken in the pan (i.e.
9
dont move them around too much, maybe stir them once or twice) for about 2-3 minutes.
10
Slice the steak thinly on a bias, and return to the pan with any drippings, juices or goodness!
11
Add to the beef and peppers the chipotle sauce and the lime juice.
12
Continue to cook for another 2-3 minutes or until your steak reaches the desired done-ness.
13
For the Southwest Tzatziki Sauce :
14
Mix sour cream, cilantro and scallions in a small bowl.
15
Done.
16
Assembling the Pita:
17
Heat the pitas, and pile them up with the fajita filling.
18
Top with cheese, sauce and lettuce!
19
Enjoy!
20
!

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Chili Powder, 2 Tablespoons Cumin, 2 teaspoons Seasoning Salt (I Use Lawry's), 3 Tablespoons Extra Virgin Olive Oil, and more.

Yes, Fajita Pita falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fajita Pita

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