Loaded Chicken Nacho Pita Sandwich
Imagine a sandwich where crispy chicken meets melty cheese, layered with fresh pico de gallo, creamy avocado, and a touch of heat, all tucked inside a warm, soft pita pocket.
The Loaded Chicken Nacho Pita Sandwich is more than a quick meal—it’s a celebration of Tex-Mex flavors in one handheld delight. From the first bite, you’ll experience:
- Tender chicken, marinated and lightly seasoned
- Cheesy goodness that stretches and melts
- Fresh toppings that add crunch, brightness, and tang
- A warm, pillowy pita that holds it all together
This sandwich is perfect for:
- Weeknight dinners
- Game-day snacks
- Lunchboxes with flair
- Casual parties
- Anytime you crave something spicy, cheesy, and satisfying
It’s also versatile — you can adjust the heat, cheese, or toppings to suit your personal taste.
The Flavors and Textures
What makes this sandwich unforgettable is the contrast of textures:
- Crunchy chicken: seasoned, pan-fried, or oven-baked for golden perfection.
- Cheese pull: a mix of cheddar, Monterey Jack, or nacho blend, melted over the chicken.
- Fresh toppings: diced tomatoes, onions, jalapeños, lettuce, avocado, and cilantro.
- Creamy sauces: nacho cheese drizzle, sour cream, or a zesty chipotle mayo.
- Soft pita: holding everything together while remaining tender.
Each bite is a flavor explosion: savory, spicy, cheesy, creamy, and bright with fresh vegetables.
This sandwich is fun, filling, and visually stunning—perfect for snapping a photo before devouring!
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breast
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the Nacho Cheese Sauce
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup milk
- 1 tbsp butter
- 1 tsp cornstarch (optional, for thickening)
- Pinch of cayenne pepper
For the Pita Sandwich Assembly
- 4–6 pita pockets
- ½ cup diced tomatoes
- ¼ cup diced red onion
- ½ cup shredded lettuce
- 1 avocado, sliced
- 2–3 jalapeños, thinly sliced (optional)
- ¼ cup chopped cilantro
- Sour cream or chipotle mayo for drizzling
Instructions
1. Prepare the Chicken
- Slice chicken breasts into thin strips for easy sandwich assembly.
- In a bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Toss chicken strips in the seasoning until fully coated.
- Heat olive oil in a skillet over medium heat.
- Cook chicken strips 4–5 minutes per side until golden and cooked through. Set aside.
2. Make the Nacho Cheese Sauce
- In a small saucepan, melt butter over low heat.
- Add milk gradually, whisking constantly.
- Add cheddar and Monterey Jack cheese, stirring until melted.
- For thicker sauce, dissolve cornstarch in a tablespoon of milk and stir in.
- Add a pinch of cayenne for mild heat. Keep warm.
3. Prepare Pita and Toppings
- Warm pita pockets in the oven or skillet for 2–3 minutes.
- Dice tomatoes and red onion; slice avocado and jalapeños.
- Wash and shred lettuce; chop cilantro.
4. Assemble the Loaded Pitas
- Open a pita pocket carefully.
- Layer shredded lettuce at the bottom.
- Add seasoned chicken strips.
- Drizzle warm nacho cheese sauce over chicken.
- Top with diced tomatoes, onions, jalapeños, avocado, and cilantro.
- Drizzle with sour cream or chipotle mayo.
- Serve immediately while warm.
Serving Suggestions
- Pair with tortilla chips and salsa for a full Tex-Mex experience.
- Add a side of Mexican street corn salad for extra flavor.
- Serve with refreshing lime soda or iced tea.
This sandwich is perfect for casual gatherings, lunches, or family dinners, and the bright colors make it Instagram-worthy.
Loaded Chicken Nacho Pita Sandwich
Tex-Mex style pita sandwich filled with seasoned chicken strips, melty nacho cheese, fresh veggies, and creamy sauces—a crowd-pleasing quick meal.
Ingredients
Equipment
Method
- Slice chicken breasts into thin strips. Toss with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in skillet over medium heat. Cook chicken strips 4-5 minutes per side until golden and cooked through. Set aside.
- Melt butter in saucepan over low heat. Gradually whisk in milk and add shredded cheeses. Stir until smooth and melted. Add cornstarch if needed. Add cayenne pepper.
- Warm pita pockets in oven or skillet 2-3 minutes.
- Assemble sandwich: layer lettuce, chicken, cheese sauce, tomatoes, onions, jalapeños, avocado, and cilantro in pita. Drizzle with sour cream or chipotle mayo.
- Serve immediately while warm.
Notes
Perfect for quick dinners or game-day meals. Adjust toppings and spice to taste. Can be made ahead by prepping chicken and sauce separately.
