Fajita Pita


  • 1/3 cup commercial oil-free Italian salad dressing
  • 1/3 cup soy sauce
  • 4 (4 ounce) skinned, boned chicken breast halves
  • Vegetable cooking spray
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium onion, sliced into rings
  • 2 (7-inch) pita rounds, halved
  • 1/4 cup plain low-fat yogurt


  1. Combine salad dressing and soy sauce in a 1-quart casserole; add chicken. Cover and chill at least 8 hours.
  2. Remove chicken from marinade, reserving marinade. Grill chicken, covered, over medium-hot coals 5 minutes on each side. Cut chicken into strips; keep warm.
  3. Coat nonstick skillet with cooking spray. Place over medium-high heat until hot. Add peppers and onion; sauté 3 minutes.
  4. Add 3 tablespoons marinade; cook until vegetables are crisp-tender and liquid is absorbed.
  5. Fill pita halves with chicken strips and vegetables.
  6. Serve with yogurt and picante sauce.

Yield: 4 sandwiches

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