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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken breast
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
Nacho Cheese Sauce
  • 1 cup shredded cheddar cheese
  • 0.5 cup shredded Monterey Jack cheese
  • 0.5 cup milk
  • 1 tbsp butter
  • 1 tsp cornstarch optional, for thickening
  • pinch cayenne pepper
Pita Sandwich Assembly
  • 4-6 pita pockets
  • 0.5 cup diced tomatoes
  • 0.25 cup diced red onion
  • 0.5 cup shredded lettuce
  • 1 avocado sliced
  • 2-3 jalapeños thinly sliced, optional
  • 0.25 cup chopped cilantro
  • to taste sour cream or chipotle mayo for drizzling

Equipment

  • Skillet or frying pan
  • Mixing bowls
  • Small saucepan
  • Knife and cutting board

Method
 

  1. Slice chicken breasts into thin strips. Toss with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in skillet over medium heat. Cook chicken strips 4-5 minutes per side until golden and cooked through. Set aside.
  3. 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.
  4. Warm pita pockets in oven or skillet 2-3 minutes.
  5. Assemble sandwich: layer lettuce, chicken, cheese sauce, tomatoes, onions, jalapeños, avocado, and cilantro in pita. Drizzle with sour cream or chipotle mayo.
  6. 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.