Chicken fajita pita

Chicken Fajita Pita

Feb 28, 2024Micah Wexler


  • 1 package spicy bomba Pasture Project chicken breast cut into bite size strips
  • 1 medium yellow onion, sliced
  • 4 tablespoons avocado or other neutral oil
  • 3 roma tomatoes chopped
  • 1 head curly green oak lettuce cut into shreds
  • 1 block Tillamook medium cheddar, shredded
  • 1 jar late July salsa
  • 1 small container Siggi’s plain skyr
  • 1 package pita bread



  1. In a sauté pan, cook the onions in 2 tablespoons of oil until lightly golden and soft and set aside.
  2. Mix 1 cup of salsa with 1 cup of skyr and whisk until combined. Season with kosher salt.
  3. Heat a sauté pan over high heat with 2 tablespoons of oil, add chicken strips and sauté until cooked through.
  4. Warm both sides of the pita bread directly over a medium flame (no pan, straight on the burner) for about 20-30 seconds per side.
  5. Cut the top 1/3rd of the pita off. Open the larger pita pocket and stuff the smaller pita top into the bottom of the pita pocket. This will reinforce the bottom of the pita so that the ingredients will not fall through the bottom.
  6. To assemble, fill the pita pocket halfway with chicken, add tomatoes, then add lettuce, then onions, then a few spoons of sauce. Lastly add the cheese and top with one more spoon of sauce and enjoy!

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