Refried beans, chicken, and vegetables are layered on a pita and topped with tomatoes and cheese in this variation of the popular Tex-Mex main-dish recipe.




  • Heat oven to 350°F. Cut pitas in half horizontally. On each pita half, spread 3 heaping tablespoons refried beans. Place pitas on 2 baking sheets; cover with aluminum foil. Place in the oven for 15 minutes.

  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper to skillet; cook for 5 minutes. Stir chicken and fajita seasoning into skillet. Cook for 5 minutes, stirring, until chicken is cooked through.

  • Spoon 1/2 cup chicken mixture onto pitas. Top with 2 slices of tomato; sprinkle with 2 tablespoons cheese. Serve with lettuce and sour cream on the side.

Nutrition Facts

345 calories; 5 g total fat; 1 g saturated fat; 37 mg cholesterol; 921 mg sodium. 49 g carbohydrates; 8 g fiber; 27 g protein;