50
Boneless, Skinless Chicken Breast Halves
3 1/4 cups Oil
1/2 cup Fajita Seasoning, Divided
100 Slices Bacon
6 1/4 cups Green Peppers, Thinly Sliced
3 1/4 cups Yellow Onions, Thinly Sliced
6 1/4 cups KRAFT® Mayo Real Mayonnaise* or Miracle Whip® Salad Dressing
50 Whole Wheat Pita Breads, Cut In Half, Split Open
For
One Serving:
1. Toss Chicken with oil and half fajita seasoning. Grill 5 minutes
on each side
or until chicken is cooked through (160°F). Remove chicken from grill, cut into
thin strips.
2. Cut
bacon strips in half and sprinkle remaining fajita seasoning on bacon. Bake at
375°F in a convection oven for 8 minutes.
3. Saute
peppers and onions in oil until soft and slightly translucent.
4. Spread
mayo onto insides of pita pockets; fill evenly with chicken, bacon, peppers and
onions.
*KRAFT® Extra
Heavy Mayonnaise may also be used.
Yield:
50 Servings