Southwestern Pita Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Mexican
Serves: 4 servings
Ingredients
  • 2 whole wheat pita bread rounds, split horizontally
  • 1 teaspoon olive oil or canola oil
  • 2 chicken breasts, cooked and shredded (I used ½ a roast chicken)
  • Taco seasoning packet
  • ½ can refried beans
  • 1 cup shredded cheddar (or any kind of cheese you prefer)
  • 1 can corn, drained (or fresh roasted corn)
  • 1 package Spanish rice, cooked per instructions on box
  • 1 can halved black olives, drained
  • shredded lettuce
  • cherry tomatoes, halved
  • fresh cilantro, chopped
  • Your favorite salsa
Instructions
  1. Preheat oven to 425 degrees.
  2. In medium fry pan, saute chicken in taco seasoning according to directions on packet.
  3. Place refried beans in a microwave safe dish and microwave until warm and spreadable, about 20 seconds.
  4. Place pita bread pieces, cut sides up, on an ungreased baking sheet. Lightly brush cut sides with oil. Bake about 4 minutes or until lightly browned and crisp.
  5. Evenly spread refried beans on each pita slice. Top with chicken and sprinkle with cheese.
  6. Bake about 5 minutes more or until chicken is heated through and cheese melts.
  7. To serve, place each pita slice on a plate. Top with rice, corn, black olives, lettuce, tomatoes, cilantro, and salsa.
Notes
Pita bread can be hard to cut horizontally. Just use a serrated knife and carefully "saw" around the bread. You won't need to put the knife in very far, since the center of the bread is hollow.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/southwestern-pita-tacos/