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“You can make these using pork in place of the chicken. Adjust all amounts to taste. Slice the pitas down the center in half but still leaving a pocket, or you can also leave the pita unsliced if desired.”

Ingredients Nutrition

  • 4 large whole wheat pita bread
  • 1 (16 ounce) can refried beans
  • 5 boneless chicken breasts, sliced into strips
  • 1 tablespoon fajita seasoning mix (or to taste)
  • 12 teaspoon garlic powder (optional)
  • 3 -4 tablespoons vegetable oil
  • 2 large onions, sliced into strips
  • 1 large bell pepper (use red or green, seeded and cut into strips)
  • 1 (8 ounce) container sour cream
  • 1 cup grated cheese (use a Mexi-blend or cheddar cheese, or to taste)
  • 1 cup sliced ripe olives (optional or to taste)
  • 2 medium firm tomatoes, finely chopped
  • shredded lettuce


  1. Set oven to 325 degrees.
  2. In a bowl toss the chicken strips with the fajita spice mix and garlic powder (if using) toss to coat; set aside.
  3. Slice the pitas in half; spread about 1/4-cup of the refried beans on each half, place on a lightly greased baking sheet.
  4. Cover foil and bake for about 10-15 minutes.
  5. Meanwhile heat oil in a large skillet over medium heat; add in the chicken strips and saute for about 5-6 minutes.
  6. Add in the onion slices and bell pepper slices; sate for about 3 minutes or until the chicken is done.
  7. Season with salt and pepper to taste.
  8. Spoon the mixture equally between the 8 bean-filled warmed pitas.
  9. Top with sour cream, shredded cheddar, chopped tomatoes, shredded lettuce and olives.

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