Mini Chicken Fajita Flatbread Pockets

Fajitas have long been a beloved staple in Tex-Mex cuisine, celebrated for their vibrant flavors and versatile nature. Traditionally made with grilled meats, peppers, and onions, fajitas can be enjoyed in various forms—from classic tacos to hearty burritos. However, one innovative way to enjoy this classic dish is through the creation of mini chicken fajita flatbread pockets. These delightful pockets not only encapsulate the essence of fajitas but present them in a fun and convenient manner, making them perfect for family dinners, casual gatherings, or even meal prep for busy weekdays.

Mini Chicken Fajita Flatbread Pockets

Discover the deliciousness of Mini Chicken Fajita Flatbread Pockets, a fun twist on a Tex-Mex classic. These portable pockets are filled with flavorful marinated chicken, colorful bell peppers, and onions, all wrapped in soft flatbreads. Perfect for family dinners or gatherings, everyone can customize their own! Easy to prepare, this dish not only promises vibrant flavors but also encourages creativity in the kitchen. Explore this recipe for a delightful meal experience!

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Ingredients

For the Chicken Marinade:

1 lb chicken breast, thinly sliced

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper, to taste

For the Veggies:

1 bell pepper (choose red, yellow, or green), thinly sliced

1 small onion, thinly sliced

1 tablespoon olive oil

Salt and black pepper, to taste

For the Flatbread Pockets:

4 small flatbreads or pita breads

1 cup shredded cheese (options: cheddar, mozzarella, or a Mexican cheese blend)

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional)

For Serving:

Sour cream or Greek yogurt

Salsa or pico de gallo

Lime wedges

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Instructions

Marinate the Chicken:

- In a mixing bowl, whisk together olive oil, fresh lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt and black pepper. Add the thinly sliced chicken breast to the marinade, ensuring each piece is well coated. Cover and let the chicken marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours for enhanced flavor.

Cook the Veggies:

- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the sliced bell pepper and onion. Season vegetables with salt and black pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and have begun to caramelize. Remove the veggies from the skillet and set them aside.

Cook the Chicken:

- In the same skillet, add the marinated chicken along with any remaining marinade. Cook over medium-high heat for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned on the outside. Make sure the chicken reaches an internal temperature of 165°F (75°C).

Assemble the Flatbread Pockets:

- Warm the flatbreads or pita breads briefly in a separate skillet or microwave (10-15 seconds) until they are soft and pliable. On one half of each flatbread, layer the cooked chicken, sautéed vegetables, and sprinkle with shredded cheese. Fold the other half of the flatbread over the filling to create a pocket.

Toast the Pockets:

- Place the assembled flatbread pockets back into the skillet over medium heat. Cook for 2-3 minutes on each side, or until the flatbreads are golden brown and the cheese inside has melted.

Serve:

- Remove the flatbread pockets from the skillet. Garnish with fresh cilantro and, if desired, scatter sliced jalapeños on top. Serve alongside sour cream or Greek yogurt, with salsa or pico de gallo, and lime wedges for squeezing over the top.

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Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4