Soft, fluffy homemade pita pockets stuffed with juicy, spiced chicken fajita filling, and a generous drizzle of creamy sauce. Every bite is warm, flavorful, and perfectly satisfying – ideal for iftar or even a quick dinner!

The best part It’s made with the same versatile dough I’ve been sharing. One dough, endless delicious possibilities! Save this recipe and try it with your favorite filling

Ingredients

Chicken Fajitha filling

300g boneless chicken marinated with salt, chili powder soy sauce
1 large onion (sliced)
1 small red capsicum (sliced)
1 small green capsicum (sliced)
1 small yellow capsicum (optional)
2 tbsp oil
1 tbsp ginger garlic paste
1 tsp paprika
1 tsp chilli powder (adjust)
1 tsp cumin powder
1 tsp black pepper
Salt to taste
1 tbsp soy sauce
1 tbsp tomato ketchup
1 tbsp hot sauce (optional)

Heat the pan
Add oil to a large skillet and heat over medium-high.

Cook the chicken
Add sliced chicken in a single layer.
Season with salt, pepper, paprika, cumin, oregano, and chili flakes.
Cook for 4–5 minutes until lightly golden and cooked through. Remove and set aside.

Sauté vegetables
In the same pan, add a little more oil if needed.
Add onions and bell peppers.
Cook until slightly softened but still crisp (about 3–4 minutes). Add the spices and sauces, mix well on high flame. Return the cooked chicken to the pan.
Toss everything together and cook for another 1–2 minutes.
Add a squeeze of lemon juice and sprinkle with fresh parsley or coriander.

Check my ig page for the video or YouTube Shorts.