Go Back
+ servings
Two Southwestern Chicken Pitas stacked on top of each other on a white plate with cilantro, lime and avocado in the background.
Print Recipe
5 from 6 votes

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American, Chicken
Servings: 4 servings
Calories: 459kcal


  • 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)


  • 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


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.


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