Southwestern Pita Tacos

Look at the color…look at the beauty! One indulgent mountain of deliciousness on a plate. Truly a feast for the eyes and the tummy.

Do you ever kind of cautiously try a recipe, thinking it probably won’t be that great? But you take the plunge and make it anyway? That’s what I did with this one. And folks, I gotta tell ya. I’m glad I did. Because I totally underestimated this baby. I thought it would be “meh” at best. But it was WAY better and way yummier than I could have ever imagined.

I’m really digging this tacos on a pita thing. First of all, they’re on whole wheat pitas, so they’re healthier. Then, you pile whatever toppings you want on them. Don’t forget the melty cheese to counteract the healthy pita because, let’s face it, foregoing the cheese would be a cardinal sin. For these, I went with shredded chicken from a roast chicken I had on hand and added some Spanish rice and roasted corn (from some of my last fresh corn cobs sigh). Sprinkle with tomatoes, lettuce, more cheese, black olives, salsa, fresh cilantro and voila! You have a hearty, fresh, yummy taco that I’d advise you eat with a fork and knife. But if you want to go all cray-cray and eat it with your hands, I totally won’t judge.

The possibilities are endless with this recipe. Put whatever protein and veggies and sauces you want on these and I guarantee you’re gonna love ’em. Next I’m going to try them with this Cafe Rio pork and tomatillo dressing by One Good Thing by Jillee here: http://www.onegoodthingbyjillee.com/2011/09/cafe-rio-sweet-pork.html#more

Southwestern Pita Tacos

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Erin

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.

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