Grilled Fajita Pita
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 463.0
- Total Fat: 14.5 g
- Cholesterol: 66.0 mg
- Sodium: 652.6 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 11.0 g
- Protein: 35.5 g
View full nutritional breakdown of Grilled Fajita Pita calories by ingredient
Number of Servings: 2
Ingredients
-
8 oz boneless skinless chicken breast
1/2
cup bottled light clear Italian salad dressing
1/2
teaspoon finely shredded lime peel
1/4
cup lime juice
2
tablespoons snipped fresh cilantro
1/4
cup finely chopped onion
1/4
teaspoon salt
1/4
teaspoon black pepper
4
cups mixed spring baby salad greens
1
medium red sweet pepper, cut into bite-size strips
1
medium avocado, halved, seeded, peeled, and thinly sliced
3
whole wheat pita bread rounds, halved
Directions
Step 1
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
Step 2
In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Step 3
Drain steak, discarding marinade. Sprinkle steak with salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.) (To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness [160°F], turning once.)
Step 4
To serve, thinly slice steak across the grain. In a large bowl, toss together steak, salad greens, red pepper, avocado, and reserved dressing mixture. Fill each pita half with steak mixture.
Serving Size: makes 2 sandwiches
Number of Servings: 2
Recipe submitted by SparkPeople user ALISONJENSEN.
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
Step 2
In a screw-top jar, combine salad dressing, lime peel, lime juice, and cilantro. Cover and shake well. Pour half of the salad dressing mixture into a small bowl and add onion; cover and chill until serving time. Pour the remaining salad dressing mixture in jar over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 24 hours, turning bag occasionally.
Step 3
Drain steak, discarding marinade. Sprinkle steak with salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack. Cover and grill as above.) (To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes for medium doneness [160°F], turning once.)
Step 4
To serve, thinly slice steak across the grain. In a large bowl, toss together steak, salad greens, red pepper, avocado, and reserved dressing mixture. Fill each pita half with steak mixture.
Serving Size: makes 2 sandwiches
Number of Servings: 2
Recipe submitted by SparkPeople user ALISONJENSEN.