Skillet Fajita Pitas

Living the food blogging life is so weird. 

First of all, I take my camera EVERYWHERE.  Just think about the person who brings a giant SLR camera with a freakishly large lens to the most awkward and uncomfortable places that you can imagine - that's me.  I've been known to shoot pictures at the most elegant restaurants, formal dinner receptions and grocery stores.  (Do you remember when I got kicked out of a grocery for photographing the displays? LOL)  Oh, and if you are a person who just happens to be preparing, serving  or delivering me a meal - you're really not safe from my camera.  I WILL be snapping photos of you making my pizza, serving my salad, pouring my wine, telling me the specials or putting my groceries in my car.  I don't do it to make people feel uncomfortable, I simply feel the need to document every moment of my shopping and dining experience.  

Secondly, everything that I make for the blog gets photographed - on my back porch - on the ground.  This probably completely grosses some of you out but I have good reason.  The lighting on my back deck is almost always perfect for pictures and when I'm really lucking, my pots are overflowing with ivy and Euprorbia to add even more interest to my pictures.  My family is accustomed to me putting their dinner plates on the ground to photograph the meal before we eat but it does take first time guests by surprise.  I guess I forget that it's not a normal experience to place dinner plates on the ground, for most people.  Haha - blogging life.  

After 10 years of food blogging, I've gotten over the awkwardness of carrying my camera into weird situations and putting our food on the ground to take pictures of it.  I really must love blogging because I've been doing it for more than 10 years now - without pay.  I either really love it or I'm just crazy.  (Or possibly a little bit of both.)  

One of the things that I love about blogging is when I hear from followers that they're recreating my recipes for their own families.  People trying out new recipes and discovering new flavors and dishes that they really love.  That's what it's all about.  If you love my recipes, make sure that you "like" my website on Facebook and sign up to get new recipes delivered to your email.  It's a great way to get notified when I post a new recipe and to keep track of recipes that you want to try.  I'm sure that this Skillet Fajita Pita is one that you will want to keep track of.  This one is a keeper for sure. 

Skillet Fajita Pitas
2 Tablespoons fresh lime juice
2 Tablespoons olive oil
1 1/2 Tablespoons chili garlic sauce
4 whole wheat pitas
1 pound boneless, skinless chicken breasts, sliced
1 yellow pepper, thinly sliced
1 medium zucchini, sliced diagonally
1/4 cup thinly sliced scallions
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
2 cups chopped bibb lettuce
​

Stir together lime juice, 1 T. oil and 1 T. chili garlic sauce.  

Toast pitas in a cast iron skillet until warmed and browned.  Cut in half.

Heat skillet to high.  Add 1 T. oil when smoking.  Cook chicken through.

Remove chicken from skillet.  Add pepper strips and char for 2 minutes. 

Add zucchini and cook 1 minute longer. 

Add scallions, salt and pepper and sauce and cook 1 minute longer. 

​Stir together sour cream, 1 T. lime juice and 1 1/2 t. chili garlic sauce.

Fill each pita with 1/4 c. lettuce and 1/2 c. chicken/vegetable mixture. Drizzle with sour cream sauce and serve. ​

I made my pitas from scratch and I will be posting that recipe soon.  (Make sure that you're on the email list to get notified when that post goes live.)  If you want to skip that added step of pita making, just pick up some pita bread from the grocery store. 

Ciao!

Click here for a printable version of this recipe