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Fajitas have long been a beloved dish in the culinary world, renowned for their vibrant flavors and adaptability. Originating from Mexican cuisine, they have captured the hearts (and stomachs) of food enthusiasts globally, becoming a staple at gatherings, family dinners, and even weeknight meals. The beauty of fajitas lies in their versatility; they can be made with various proteins, vegetables, and spices, allowing for endless customization.

Mini Chicken Fajita Flatbread Pockets

Discover a fun and delicious twist on traditional fajitas with Mini Chicken Fajita Flatbread Pockets! This easy recipe is perfect for busy families, combining marinated chicken, colorful veggies, and customizable toppings all wrapped in soft flatbread. Ideal for lunchboxes, quick dinners, or taco nights, enjoy the flavors of fajitas in a portable format. Packed with nutrients and versatile enough to suit everyone’s taste, these pockets are a hit for any occasion!
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Ingredients
  

For the Chicken Marinade:

2 boneless, skinless chicken breasts, sliced into thin strips

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

For the Vegetables:

1 medium bell pepper (red or green), sliced

1 small onion, sliced

1 tablespoon olive oil

Salt and pepper to taste

For the Flatbread Pockets:

4 small pieces of flatbread (such as pita or naan)

1 cup shredded lettuce

1 large tomato, diced

½ cup shredded cheese (cheddar or Mexican blend)

¼ cup sour cream or Greek yogurt

Fresh cilantro, for garnish (optional)

Instructions
 

Marinate the Chicken: In a medium bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the sliced chicken, toss to coat, and let it marinate for at least 30 minutes, preferably in the refrigerator.

    Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 5-7 minutes, or until cooked through and slightly charred. Remove from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add 1 tablespoon of olive oil. Once heated, add the sliced bell pepper and onion. Sauté for about 3-4 minutes, or until they are tender and slightly caramelized. Season with salt and pepper to taste. Remove from heat.

        Assemble the Pockets: Warm the flatbread slightly in a dry skillet or microwave. Place a flatbread on a plate and layer in the shredded lettuce, cooked chicken, sautéed vegetables, diced tomatoes, and shredded cheese.

          Add the Finishing Touches: Top each pocket with a dollop of sour cream or Greek yogurt. Garnish with fresh cilantro if desired.

            Serve: Fold the flatbread in half to create a pocket. Serve immediately while warm. Enjoy your delicious Mini Chicken Fajita Flatbread Pockets!

              Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings