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Fajitas have become a staple in contemporary cuisine, celebrated for their vibrant flavors and versatility. Originating from the traditional Tex-Mex fare, fajitas typically feature grilled meats, colorful vegetables, and a variety of toppings, all wrapped in a soft tortilla. Meanwhile, flatbreads have gained popularity for their easy-to-handle nature and adaptability in various culinary contexts. The combination of these two beloved foods has led to the creation of Mini Chicken Fajita Flatbread Pockets—a delightful fusion that brings together the bold flavors of fajitas with the convenience of flatbreads, making them an ideal choice for busy weeknights, casual gatherings, or even meal prep.

Mini Chicken Fajita Flatbread Pockets

Mini Chicken Fajita Flatbread Pockets combine the vibrant flavors of Tex-Mex fajitas with the easy-to-handle goodness of flatbreads. This recipe features marinated chicken, sautéed bell peppers, and onions, all cozily wrapped in your choice of flatbread for a meal that's perfect for busy nights or casual gatherings. With customizable toppings and simple step-by-step instructions, these delicious pockets are an exciting culinary adventure that everyone will love!
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Ingredients
  

For the Chicken Marinade:

1 lb chicken breast, thinly sliced

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

For the Veggies:

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

1 small onion, thinly sliced

1 tablespoon olive oil

Salt and pepper, to taste

For the Flatbread Pockets:

4 small flatbreads or pita breads

1 cup shredded cheese (cheddar, mozzarella, or Mexican 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 bowl, combine the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the sliced chicken breast and mix well. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

      Cook the Veggies:

        - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced bell pepper and onion, seasoning with salt and pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized. Remove and set aside.

          Cook the Chicken:

            - In the same skillet, add the marinated chicken and cook over medium-high heat for 6-8 minutes, or until the chicken is cooked through and slightly browned. Stir occasionally for even cooking.

              Assemble the Flatbread Pockets:

                - Warm the flatbreads or pita breads in a separate skillet or microwave for about 10-15 seconds until pliable.

                  - Layer the cooked chicken and sautéed vegetables on one half of each flatbread, sprinkle with shredded cheese, and fold the other half over to create a pocket.

                    Toast the Pockets:

                      - Return the assembled flatbread pockets to the skillet, cooking for 2-3 minutes on each side until the flatbread is golden and the cheese has melted.

                        Serve:

                          - Remove from heat and garnish with fresh cilantro and, if desired, sliced jalapeños. Serve with sour cream or Greek yogurt, salsa, and lime wedges on the side for drizzling.

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