Chicken Fajita Pita

Jan 072013
 

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
293 cal 33 g 29 g 4 g 65 mg 758 mg 68 mg

Portion

1/2 Pita

Yield

100