Fajitas in Pitas
For a weekend lunch with company, we grill chicken and peppers to stuff inside pita pockets. The dressing doubles as a grilling sauce and a sandwich spread. —Clara Coulson Minney, Washington Court House, Ohio
Ingredients
- 1/2 cup mayonnaise
- 1 green onion, chopped
- 4 teaspoons Dijon mustard
- 1/4 teaspoon pepper
- 3 boneless skinless chicken breast halves (6 ounces each)
- 2 medium sweet red peppers, halved and seeded
- 2 medium green peppers, halved and seeded
- 8 pita pocket halves, warmed
- 8 lettuce leaves
