Pitta with chicken filling

I suggest filling the pita with a mixture of chicken fillet, vegetables and cheese.

Ingredients

• Chicken fillet (halves) - 6 pcs.
• Large onion (cut into half rings) - 1 pc.
• Bulgarian green pepper (peeled and cut into thin strips) -1 pc.
• Unscented vegetable oil - 1 tbsp. l.
• Cheddar cheese (shredded on a grater) - 240 g (2 cups)
• Pita (cut into halves) - 8 pcs.
• For sauce:
• Medium-sized onion (finely chopped) - 1 pc.
• Fresh medium-sized tomato (finely chopped) - 1 pc.
• Jalapeno pepper (de-seeded and finely chopped) - 1/2 pc.
• Fresh cilantro (finely chopped) - 1 tbsp. l.
• Unscented vegetable oil - 1 tbsp. l.
• Sour cream for serving (optional)

Directions

1. Turn on the grill to preheat to medium heat. Place the chicken fillet on the oiled grill and cook for 16-20 minutes, turning once. Cut the fried fillet into strips.
2. Turn on the oven to preheat to 180 degrees. In a large frying pan, heat vegetable oil, pour onions and green bell peppers, fry, stirring, until the vegetables are soft. Then add cheese and chicken fillet to the pan.
3. Fill the pita halves with the resulting chicken mass and place them vertically in a deep baking sheet. Place the baking sheet in the preheated oven, bake the pittas for 10 minutes, until the cheese is melted.
4. Meanwhile, prepare the sauce. In a small bowl, combine onion, chopped tomato, jalapeno pepper, cilantro and vegetable oil, mix well.
5. Serve pita with sauce and sour cream (optional).