Dinner plans just got better 🔥
Ingrediants:
Greek style pita bread ( i used Joseph’s Greek style pocketless pita from Walmart)
3 chicken tenderloins
Colby Jack Cheese (use whatever cheese you want)
Taco Bell chipotle sauce (use whatever brand you’d like)
Sour cream
White onion
Roma tomatoes
Cilantro
Small Lime
Salt/Pepper
Garlic Powder
onion powder
Olive oil
Directions:
Clean chicken, pat dry and then add to bowl. Drizzle some olive oil, salt, pepper, garlic and onion powder (did about 1 tsp of each but measure to your liking). Toss until well coated and set aside to marinate.
Preheat oven at 350°
Grab another bowl, chop and dice half white onion and 2 small size Roma tomatoes, and cilantro and toss it with salt, pepper, garlic powder, and squeeze fresh lime. Toss till well combined and set aside. Shred your cheese (or can use pre shredded) I did about 1/4 cup and set aside. For the sauce I mixed the Taco Bell brand chipotle sauce and sour cream (I just eye balled how much of each and mixed till I got the color and consistency I liked) and set aside.
Get a non stick pan, heat to medium and add some oil. Once hot, add your chicken and cook each side about 5-6 mins or until 165° internal temp. Once cooked all the way take em out and set aside to rest for good 5-7 mins (trust me you want it nice and juicy).
Next take your pita bread and add some sauce and cheese and bake for 5 mins till cheese is nice and melted.
Chop the chicken into bite size pieces and then add on top, then add the pico on and little extra sauce sauce. Enjoy!!!
If you’re looking for a fast and tasty dinner option that feels both hearty and fresh, this chipotle chicken pita is a fantastic choice. The key is in marinating the chicken tenderloins with olive oil, salt, pepper, garlic, and onion powders, which tenderizes the meat and infuses it with aromatic flavor. I like to let the chicken rest after cooking to keep it juicy — this simple step really makes a difference in texture. The use of Greek-style pocketless pita bread is a clever twist because it serves as the perfect base without getting soggy. I recommend warming the pita with some cheese and chipotle sauce beforehand so the bread gains a slight crispiness and the cheese melts evenly. One of my favorite parts of this recipe is the fresh pico topping — diced white onions, Roma tomatoes, and cilantro tossed with lime juice and spices add a refreshing brightness that balances the smoky chipotle sauce beautifully. If you want to customize, try adding some avocado slices or a sprinkle of jalapeños for an extra kick. For cheese options, Colby Jack works well due to its mild, creamy profile, but other melting cheeses like mozzarella or Monterey Jack offer great alternatives. Feel free to experiment with your favorite brand of chipotle sauce or make your own by blending chipotle peppers in adobo sauce with sour cream — adjusting the spice level to your taste. Overall, this recipe is perfect for quick weeknight meals or casual gatherings when you want something flavorful without the fuss. Pair it with a simple salad or some roasted vegetables to round out your dinner. I often prepare extra chicken to use as leftovers for wraps or salads the next day, making it a versatile addition to meal prep. Give this chipotle chicken pita a try — it might just become your new go-to dinner recipe!