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–+ pitas

Chicken Fajita Pitas with Tahini Sauce

Mackenzie Burgess, RDN
These protein-packed pitas are filled with roasted bell peppers, yogurt marinated chicken, and tahini sauce! A flavorful spin on classic fajitas.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 30 minutes
Servings 4 pitas
Calories 410 kcal

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Ingredients
  

Chicken Ingredients:

  • 1 cup plain Greek yogurt
  • 2 tablespoons spices of your choice (I like to use curry powder but you can use any spices you like. Try fajita seasoning, garlic powder, oregano, paprika, cumin, black pepper, or a mixture of spices!)
  • 1/2 teaspoon salt
  • 1 pound raw chicken breast tenders

Pepper Ingredients:

  • 2 bell peppers of your choice, sliced (red, yellow, or orange)
  • 1 red onion sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Tahini Sauce Ingredients:

  • 1/4 cup raw tahini
  • 3 tablespoons water
  • 3 tablespoons fresh lemon juice, about 1 lemon
  • Salt and black pepper, to taste

For Serving:

  • 4 whole grain pita breads, halved
  • 2 cups chopped lettuce

Instructions
 

  • In a large bowl combine Greek yogurt, spices, and salt. Add over chicken tenders and toss until coated. Marinade for 6 hours or overnight in the fridge.
  • In another large bowl, combine peppers, red onion, oil, and salt and pepper. 
  • Oven instructions: Preheat oven to 425°F and spray a large baking sheet with cooking spray. Using tongs, remove chicken from marinade and shake off any excess yogurt; discard leftover yogurt mixture. Arrange chicken on one side of baking sheet. On the other side, add peppers and onions. Bake for 20 minutes until chicken is cooked through and peppers have softened. For more char, broil for an additional 1-2 minutes at the end. 
  • Air fryer instructions: Preheat air fryer to 400°F. Cook pepper and onions for 10 minutes, then remove from air fryer. Using tongs, remove chicken from marinade and shake off any excess yogurt; discard leftover yogurt mixture. Add chicken to same air fryer basket and cook for 10 minutes, flipping tenders halfway through. Chop chicken into smaller pieces when finished cooking, if desired.
  • While everything is cooking, combine all tahini sauce ingredients in a bowl.
  • Serve cooked chicken and vegetables in pita bread pockets with lettuce and a drizzle of tahini sauce.

Notes

Store any leftovers for up to 4 days in the fridge.

Nutrition

Serving: 1pitaCalories: 410kcalCarbohydrates: 36gProtein: 35gFat: 16gSaturated Fat: 2gSodium: 600mgFiber: 7gSugar: 6g
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