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If you're on the lookout for a quick, satisfying meal that pleases the whole family, look no further than Mini Chicken Fajita Flatbread Pockets. This dish combines tender, marinated chicken with vibrant vegetables, all wrapped in soft flatbread, making it a delightful option for any occasion. Whether you're serving them up for a casual weeknight dinner or as a fun appetizer for your next gathering, these mini pockets deliver both flavor and convenience.

Mini Chicken Fajita Flatbread Pockets

Discover the perfect quick meal with Mini Chicken Fajita Flatbread Pockets, a delicious combination of marinated chicken and colorful vegetables wrapped in soft flatbread. This recipe is easy to customize with your favorite proteins and toppings, making it a versatile choice for any occasion. With simple preparation steps and a balance of savory flavors, you’ll have a satisfying dish ready in no time—ideal for family dinners or fun appetizers at gatherings. Try it today!
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Ingredients
  

1 pound boneless, skinless chicken breasts, sliced into thin strips

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small onion, thinly sliced

4 small flatbreads or pita pockets

1 cup shredded cheese (cheddar or Mexican blend)

½ cup sour cream

½ cup salsa

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a large bowl, combine sliced chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well and let it marinate for at least 15 minutes.

    Cook the Chicken: In a large skillet over medium-high heat, add the marinated chicken strips. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown.

      Sauté the Vegetables: Add the sliced bell peppers and onions to the skillet with the chicken. Cook for an additional 3-5 minutes, until the vegetables are tender but still crisp. Remove from heat.

        Assemble the Flatbread Pockets: Lay the flatbreads or pita pockets on a clean surface. Spoon a generous helping of the chicken and vegetable mixture into each pocket. Top with shredded cheese.

          Melt the Cheese: Preheat your oven to 375°F (190°C). Place the assembled flatbread pockets on a baking sheet and bake for 5-7 minutes, or until the cheese is melted and bubbly.

            Serve: Remove from the oven and let cool slightly. Drizzle with sour cream and salsa, and garnish with fresh cilantro. Serve warm, and enjoy!

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