Southwestern Chicken Pitas

5 from 6 votes

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

Cook Time10

Total Time20

Course: Main Dish

Cuisine: American, Chicken

Servings: 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