1Divide the chicken breasts length wise into halves. This will help it cook faster.
2Marinate meat with worcestershire sauce, ketchup, white pepper and mix them well together in a bowl. Allow to marinate for at least 20 mins. Store in the chiller until ready to use.
3Prepare the onions, tomatoes and cucumbers by slicing them into rough julienne while waiting.
4Caramelise the onions slowly cooking them in a little olive oil until they are richly browned. Remove from pan and set aside.
5To cook the chicken, heat a shallow pan over high heat. You want the pan to be very hot to sear the chicken to get a nice smokey flavour.
6When the pan is hot enough, gently lower the chicken into the pan and cook until browned on both sides. About 3 to 4 mins each side.
7When cooked, remove from pan, set aside and let it rest.
8While cooking the chicken, heat another pan at medium heat.
9Add the pita when the pan is hot. You will see that the pita will start to puff up, which means it's time to turn over to brown the other side. Cut the pita into half and cover with a teacloth to keep warm. Repeat this with the rest of the pitas.
10If using fajita wraps, lightly brown them on both sides.
11Slice the chicken and arrange them on a plate. Serve them ready stuffed or the fun way whereby everyone makes their own pockets or wraps.
Tip: You can also replace the chicken with a good cut of beef.