Copycat Fajita Pita

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So I made the Copycat Chicken Caesar Pita a few weeks ago, and it got rave reviews! I felt like I couldn’t leave out the other pitas that use to be on Chili’s menu, so I made a copycat fajita pita. I used Naan as the “pita”, and now I don’t think I ever want to go back to tortillas. This doughy flaky bread takes these sandwiches to the next level.

These pitas were easy to make! I started with a simple marinade with lime juice, oil, and taco seasonings. I marinaded some chicken and flank steak for 30 minutes.

*! Any marinade that has a lot of lemon juice or lime juice will start to cook whatever meat you decide to use if you surpass 30 minutes! It gives the meat a weird, tough, texture!*

Then chop up some peppers and onions, and saute them until they get soft.

Once the meat is done marinating, grill it on a grill pan (or a regular pan if you don’t have a grill pan).

Then whip up some Blossom Sauce. I found a Blossom Sauce recipe you can use here. I like to warm up the Naan either in the oven or the stove top. Assemble the pitas and eat them up!

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Copycat Fajita Pita

Pitas were meant for fajitas. These will change your mind about using tortillas! This is a copycat recipe that use to be on the Chili’s menu, but they discontinued it!

• Author: The Hungry Waitress
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 8 1x

Scale 1x2x3x

Ingredients

Marinade

• 4 clove of garlic, smashed*
• 2 limes, juiced
• 1/2 cup of oil
• 1 teaspoon salt
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/2 teaspoon pepper

Main Ingredients

• Chicken breast or flank steak
• 1 Tablespoon olive oil
• 2 bell peppers*, sliced
• 1 onion, sliced
• 2 packages of mini Naan, usually come in a 4 pack

Optional Garnishes

• Cilantro
• Blossom Sauce
• Sour Cream
• Salsa

Equipment

• 1 large Ziploc bag
• 1 grill pan
• 1 large skillet

Instructions

1. Start with the marinade. Place the garlic, lime juice, oil, salt, cumin, paprika, chili powder, and pepper in a large Ziploc bag. Add the chicken or steak to the same bad with the marinade. Close the bag, and get as much air out as possible. Mush the chicken around to make sure the marinade is covering the chicken. Place in the fridge for 30 minutes.
2. While the chicken or steak is marinating, heat up 1 tablespoon of olive oil over medium high. Add the peppers and onion to the hot pan. Cook down the peppers and onions for around 10 minutes, or until soft.
3. Heat up a separate grill pan to medium high. Once the chicken or steak has finished marinating place each piece on the grill pan, and cook until desired temperature is reached.
4. For chicken be sure to cook it through (about 15 minutes each side depending on how thick the breasts are). For the steak it depends on what temperature you like. I like medium rare, so I cooked it about 8-10 minutes each side.
5. Warm up the Naan bread on the stove, oven, or microwave. Then assemble the pitas with whatever garnishes you like!

Notes

*No need to cut the garlic up! Just smash it with a knife. The marinade portion is for either the chicken or the steak. You will need to double it if you are making both!