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If you're searching for a quick, flavorful meal that pleases the whole family, look no further than Mini Chicken Fajita Flatbread Pockets. This delightful dish combines the bold flavors of traditional fajitas with the convenience of handheld flatbreads, making it an ideal choice for lunch, dinner, or even a satisfying snack. With its vibrant colors and enticing aroma, this recipe not only appeals to the taste buds but also brings a fun, interactive dining experience to the table.

Mini Chicken Fajita Flatbread Pockets

Discover the deliciousness of Mini Chicken Fajita Flatbread Pockets, a quick and flavorful meal perfect for the whole family. This recipe blends the vibrant flavors of fajitas into convenient handheld pockets, ideal for lunch, dinner, or snacks. Easy to customize, they cater to various tastes and dietary needs. Using fresh ingredients and simple preparation methods, even beginner cooks can enjoy crafting this nutritious, wholesome dish. Elevate your mealtime experience with these fun, interactive pockets!
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Ingredients
  

1 lb chicken breast, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 onion, thinly sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon smoked paprika

Salt and pepper to taste

4 small flatbreads or pita pockets

1 cup shredded cheddar cheese

½ cup sour cream or Greek yogurt (for serving)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a medium bowl, mix the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the sliced chicken and toss until well-coated. Allow it to marinate for at least 15 minutes.

    Sauté the Vegetables: In a large skillet over medium heat, add a drizzle of olive oil. Add the sliced onion and bell peppers; sauté for about 5-7 minutes until they are softened and slightly caramelized. Remove them from the skillet and set aside.

      Cook the Chicken: In the same skillet, add the marinated chicken. Cook for about 6-8 minutes, stirring occasionally until the chicken is fully cooked and golden brown. Add the sautéed vegetables back to the skillet and mix them well with the chicken. Cook together for an additional 2 minutes.

        Assemble the Flatbread Pockets: Remove the skillet from heat. Place a flatbread on a clean flat surface. Spoon some of the chicken and vegetable mixture into the center. Sprinkle with shredded cheddar cheese. Fold the flatbread over to form a pocket.

          Toast the Flatbread (optional): In the same skillet over medium heat, add a little olive oil. Place the stuffed flatbread pocket in the skillet and cook for 2-3 minutes on each side until they are crispy and the cheese is melted.

            Serve: Cut the flatbread pockets in half and arrange them on a platter. Serve alongside sour cream or Greek yogurt, fresh cilantro, and lime wedges for squeezing.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings