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You are here: Home / Recipes / Main Dish / Chicken / Southwestern Chicken Pitas

Southwestern Chicken Pitas

Published May 31, 2022 by Lauren Vavala

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Southwestern chicken pita pockets with text overlay.
Southwestern chicken pita pockets with text overlay.
Southwestern chicken pita pockets with text overlay.
Southwestern chicken pita pockets with text overlay.
Two images of Southwestern pita pockets with text overlay between them.

Southwestern Chicken Pita Pockets are stuffed with juicy, seasoned chicken, corn, black beans, cheese and avocado. This easy recipe is full of incredible flavor and because you can make all of the ingredients ahead of time, it’s also the perfect recipe for meal prep or a quick lunch or dinner.

Two Southwestern Chicken Pitas stacked on top of each other on a white plate with cilantro, lime and avocado in the background.

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Southwestern Chicken Pitas is an easy, flavorful, make-ahead recipe that is perfect for a quick lunch or dinner.

Pita pockets are stuffed with seasoned chicken, black beans, corn and spicy pepper jack cheese then topped off with avocado and a squeeze of lime.

If you love Southwestern flavors, you may also like these recipes for Chicken Tostadas with Creamy Cilantro Lime Sauce, Southwestern Chicken and Quinoa, and Southwestern Black Bean Burgers.

Why This Recipe Works

This is an easy, make-ahead recipe. You can make most of this recipe ahead of time, then just stuff and go. It’s perfect for a quick lunch or dinner.

It’s a family-friendly recipe that kids can enjoy as well, though you may want to swap out the pepper jack cheese for something for kid-friendly, like Cheddar.

This recipe is very versatile. You can adjust the ingredients to suite your own tastes and enjoy this pita warm or cold.

Step-By-Step Instructions

Ingredients

Ingredients to make southwestern chicken pitas on a marble background with text overlay.

  • 1 pound boneless, skinless chicken, diced small.
  • Spices: 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, salt and pepper.
  • 1 cup corn: canned or frozen.
  • 1 cup of black beans: canned.
  • 8 slices of pepper jack cheese: or you can use cheddar or Monterey for a milder flavor.
  • 4 pita breads: cut in half.
  • 1 avocado: diced small.
  • 1 lime: optional.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Dice the chicken into small cubes. Open and drain the cans of corn and black beans.

Mix together the chili powder, cumin and smoked paprika.

Create!

Diced chicken and spices cooked in a skillet.

Season the chicken with salt, pepper, and half of the spices.

Heat the olive oil in a medium skillet over medium heat and add the chicken. Cook for about 5 minutes, or until no longer pink in the center.

Diced chicken, spices, corn and black beans in a skillet.

Once the chicken is cooked through, add the corn, black beans, and remaining half of the spices to the skillet. Stir and cook until heated through, about 2 minutes.

Chef’s Tip: At this point you can refrigerate the chicken mixture for later use. You will want to wait until you are ready to eat to dice the avocado and assemble the pitas.

Cut the avocado into small cubes.

Present!

An opened pita pocket with a slice of pepper jack cheese inside.

To assemble the pitas, place one slice of cheese into each half (you may have to cut it to make it fit).

A pita pocket with chicken, corn and black beans inside.

Spoon in the chicken mixture.

A southwestern chicken pita pocket leaned up on another one with lime and cilantro in the background.

Top with avocado and/or a squeeze of fresh lime juice.

Chef’s Tip: you can warm the pita pockets before filling them, if you prefer. Follow the instructions on the packaging for warming.

Tips & Techniques

  • You can make the chicken, corn, and black beans mixture ahead of time. When you are ready to eat, stuff your pita pockets with the chicken, cheese slices, and freshly cut avocado for best results.
  • Warm the pita pockets according to the directions on the package and stuff immediately after everything is done cooking if you prefer to enjoy this recipe hot.
  • Store any leftover chicken mixture in an airtight container in the refrigerator. Keep leftover pita bread tightly wrapped in the cabinet. Be sure to use the leftover chicken within 3-4 days.

FAQ’s

What Do You Serve With Chicken Pitas?

Soup or salad would be a delicious complement to these chicken pitas.

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Two Southwestern Chicken Pitas stacked on top of each other on a white plate with cilantro, lime and avocado in the background.
Print

Southwestern Chicken Pitas

Southwestern Chicken Pita Pockets are stuffed with juicy, seasoned chicken, corn, black beans, cheese and avocado. This easy recipe is full of incredible flavor and because you can make all the ingredients ahead of time, it's also the perfect recipe for meal prep or a quick lunch or dinner.
Course Main Dish
Cuisine American, Chicken
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 459kcal
Author Lauren Harris

Ingredients

  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 pound boneless, skinless chicken (cut into small cubes)
  • salt
  • pepper
  • 1 cup corn (frozen or canned and drained)
  • 1 cup black beans (canned, drained)
  • 1 avocado (diced small, optional topping)
  • 4 slices pepper jack cheese (or cheddar or Monterey)
  • 4 pitas (cut in half)
  • 1 lime (quartered, optional)

Instructions

  • Mix together the chili powder, cumin and smoked paprika. Season the chicken with salt, pepper, and half of the spices.
    1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 pound boneless, skinless chicken, salt, pepper
  • Heat the olive oil in a medium skillet over medium heat and add the chicken. Cook for about 5 minutes, or until no longer pink in the center.
  • Once the chicken is cooked through, add the corn, black beans, and remaining 1/2 teaspoon of the chili powder to the skillet. Stir and cook until heated through, about 2 minutes.
    1 cup corn, 1 cup black beans
  • When you are ready to assemble the pitas, cut the avocado into small cubes, if using.
    1 avocado
  • Place one slice of cheese into each pita and divide the chicken mixture (warm or cooled) among the pockets.
    4 slices pepper jack cheese, 4 pitas
  • Top evenly with the avocado and/or fresh lime, if desired.
    1 lime

Notes

Tips and Techniques

  • You can make the chicken, corn, and black beans mixture ahead of time. When you are ready to eat, stuff your pita pockets with the chicken, cheese slices, and freshly cut avocado for best results.
  • Warm the pita pockets according to the directions on the packet and stuff them immediately after the mixture is done cooking if you prefer to enjoy this recipe hot.
  • Store any leftover chicken mixture in an air-tight container in the refrigerator. Keep leftover pita pockets tightly wrapped in the cabinet. Be sure to use the leftover chicken within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 50g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 554mg | Potassium: 762mg | Fiber: 6g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 4mg | Calcium: 228mg | Iron: 3mg

This recipe was originally published on August 28, 2019. It was updated with an improved recipe, new images, step-by-step instructions, tips, techniques and FAQ’s in June 2022.

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Filed Under: Chicken, Main Dish, Recipes

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Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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