Chicken Fajita Pita

Theodora's
Recipes

Yield: 100	Portion: 1/2 Pita
Calories:	293 cal
Carbohydrates:	33 g
Protein:	29 g
Fat:	4g
Cholesterol:	65 mg
Sodium:	758 mg
Calcium:	68 mg

Ingredient	Weight	Measure	Issue
JUICE,LIME	1-1/4 lbs	2-1/2 cup
SALT	2-1/3 oz	1/4 cup
GARLIC POWDER	2 oz	1/4 cup 3 tbsp
ONION POWDER	7/8 oz	1/4 cup
PEPPER,BLACK,GROUND	5/8 oz	2-2/3 tbsp
CUMIN,GROUND	1/4 oz	1 tbsp
PEPPER,RED,GROUND	1/8 oz	3/8 tsp
CHICKEN,FAJITA STRIPS	23 lbs
BREAD,PITA,WHITE,8-INCH	10-1/2 lbs	50 each
COOKING SPRAY,NONSTICK	1-1/2 oz	3 tbsp
ONIONS,GREEN,FRESH,CHOPPED	4-3/8 lbs	1 gal 1 qts	4-7/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED	7-7/8 lbs	1 gal 2 qts	9-5/8 lbs
COOKING SPRAY,NONSTICK	1-1/2 oz	3 tbsp
SAUCE,SALSA	7 lbs	3 qts 1 cup

Method:

1 Combine lime juice, salt, garlic powder, onion powder, black pepper, cumin and red pepper. Stir to blend well.
2 Pour mixture over chicken strips. Mix thoroughly. Cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes
for use in Step 5.
3 Cut pita bread in half forming 2 pockets. Cover; set aside for use in Step 6.
4 Lightly spray griddle with cooking spray. Grill onions and peppers 6 to 8 minutes while tossing intermittently; lightly spray with
cooking spray as needed. CCP: Hold for service at 140 F. or higher.
5 Lightly spray griddle with cooking spray. Grill chicken strips 5 to 7 minutes or until lightly browned while tossing intermittently;
lightly spray with cooking spray as needed. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
6 Place 6 to 7 cooked fajita strips (3 oz) 3 tbsp onion/sweet pepper mixture into each pita pocket. If desired, top each pocket with 2
tbsp salsa. Batch preparation techniques should be utilized. Pitas may be served with guacamole or sour cream.

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Source: U.S. Department of Defence