Chicken Fajita Pitta Pockets

Instructions

1. 1

   Use boneless, skinless chicken thigh and four large, commercially packaged ready-to-eat pittas weighing about 80 g each. Core the peppers and cut into 1 cm-wide strips. Toss with 5 ml vegetable oil and 0.25 tsp salt.

2. 2

   Cut the chicken into strips about 2 cm thick. In a separate bowl, coat with the remaining 10 ml oil, remaining 0.25 tsp salt, paprika, cumin, garlic powder, chili powder and black pepper. Refrigerate until its cooking stage.

3. 3

   Preheat the empty air fryer to 200°C/390°F for 3 minutes. Spread half the peppers in a single layer with space between the strips. Air-fry for 8–10 minutes, shaking after 5 minutes, until softened and browned at the edges. Transfer to a bowl and cover. Repeat with the remaining peppers at the same temperature for another 8–10 minutes, shaking after 5 minutes.

4. 4

   Keep the air fryer at 200°C/390°F. Arrange half the chicken in a single layer without overlapping. Cook for 12–14 minutes, turning after 7 minutes. Check several of the thickest strips with a food thermometer: each must reach 74°C/165°F. If needed, cook in additional 2-minute stages until safe. Transfer to a plate and cover. Repeat with the remaining chicken.

5. 5

   Add all the cooked chicken and its resting juices to the peppers, drizzle over the lime juice and toss. Allow about 55 minutes for preheating, all four cooking batches and basket changes; thermometer checks may require extra cooking time.

6. 6

   Halve the room-temperature pittas and gently open their pockets. Divide the chicken and peppers among the eight halves, then spoon in the cold, ready-to-eat tomato salsa. Serve two filled halves per person immediately.