Pita Chicken

This recipe was fabulous. It's a little like fajitas with a twist. I totally forgot the sour cream, but Aaron added ranch dressing and it was fabulous!. It's supposed to feed 2 people, but it fed our family of 4 - with no leftovers. I was worried about it being too spicy for the kids so I let people add on the salsa to their liking, and I only put a dash or two of cayenne pepper instead of 1/4 tsp. We used up 6 pitas and a whole avocado - we all love avocado! And I only chopped up one tomato. David even put lettuce on his - I was thrilled! David's second pita broke while he was opening it, so he ate it like a sandwich. This is a keeper.

Pita Chicken

• 2 skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup salsa
• 2 pita breads
• 8 ounces diced tomato
• 1 cup shredded lettuce
• 1/2 cup sliced avocado
• 2 tablespoons low-fat sour cream

1. Cut chicken into strips. In a skillet, saute in hot oil until almost done. Sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. Add salsa and simmer until done (about 5 minutes).
2. Split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. Add whatever garnishes you like and eat!