Yes, you read that right, this is my version of that delicious little flavor-filled pita you may have seen on the drive-thru menu of…well…you know, that burger restaurant.
Back when I was a kid, we all flocked to this fast food restaurant. Not only was it close to the high school and movie theater but, they served probably the first pizza pocket, fantastic fried ravioli, amazing mini chicken chimichangas and mouth-watering fajita pitas. Unfortunately, only 1 remains, the pita. This is an easy dinner for that busy weeknight.
3 large chicken breast
1 tbs olive oil
1 tsp Adobo seasoning
1 tbs fajita seasoning
3 yellow onions
1 tbs vegetable oil
1/4 c water
2 medium avocados
1 tsp lime juice
Salt to taste
2 roma romatoes, diced
6 full leaves green leaf lettuce
1 c shredded colby jack
3 pita pockets, halved to make 6 Nonstick cooking spray
Place chicken in a bowl. Add remaining ingredients for the chicken and mix well. Transfer to a zip seal bag and press all of the air out. Seal shut and marinade for a minimum of 1 hour.
Start preparing your onions by heating oil over medium high heat in a nonstick sauté pan. Add onions and reduce heat to medium. Break onions up and stir periodically. If onions begin to dry out, add 1 tbs water at a time. Cook until the sugar in the onions breaks down and begins to caramelize, turn them brown, about 45 minutes to 1 hour.
Meanwhile, add the avocados, lime juice and salt to a bowl. Mash with a whisk or fork until completely creamy. Cover and refrigerate until ready to use.
Time to cook the chicken. Heat the grill to 375 degrees. Spray your grill with nonstick cooking spray. Arrange the breasts on your grill, making sure they’re not touching. Cover and cook for 3-5 minutes. Remove lid and flip breasts. Cook an additional 3 minutes or until cooked through. Remove from heat and cover with foil, allow to rest while you prepare the pitas. (cooking times can vary depending on thickness of breasts)
Carefully open each pita pocket and stuff with 1 leaf of lettuce per. Add about 1 tbs diced tomatoes. Slice the breasts into strips and divide equally between the 6 pitas. Sprinkle each with shredded cheese. Top with a few caramelized onions and serve with the avocado. There you go, my take on that amazing little pita that still graces the menu of…you know….that burger place.