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In a world where time is often of the essence, finding a meal that is both quick to prepare and bursting with flavor can feel like a culinary challenge. Enter the Mini Chicken Fajita Flatbread Pockets, a delightful dish that combines succulent chicken with vibrant vegetables, all wrapped in a soft, warm flatbread. This recipe not only tantalizes the taste buds but also stands out for its versatility, making it a perfect choice for any occasion—be it a cozy family dinner, a lively gathering with friends, or a practical meal prep option for those busy weeks.

Mini Chicken Fajita Flatbread Pockets

Discover the joy of Mini Chicken Fajita Flatbread Pockets, a quick and flavorful meal ideal for any occasion. These delicious pockets feature tender, marinated chicken combined with vibrant bell peppers and onions, all wrapped in warm, soft flatbreads. Perfect for family dinners, gatherings, or meal prep, this nutritious dish offers a delightful twist on traditional fajitas. Enjoy the rich flavors and easy preparation that make these pockets a must-try for busy weeks!
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Ingredients
  

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

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 bell pepper (red or green), sliced thin

1 small onion, thinly sliced

4 mini flatbreads or pitas

1 cup shredded cheddar cheese

Fresh cilantro, chopped (for garnish)

Sour cream (optional, for serving)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure all the chicken is coated. Let it marinate for at least 15 minutes.

    Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips and cook for about 4-5 minutes, stirring occasionally, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the sliced bell pepper and onion. Sauté for about 5 minutes, or until they are tender and slightly caramelized. Add the cooked chicken back to the skillet and toss everything together for another minute to combine the flavors.

        Prepare the Flatbreads: While the chicken and vegetables are cooking, warm the mini flatbreads or pitas in a separate pan or microwave for about 10-15 seconds until soft.

          Assemble the Fajita Pockets: Take a warm flatbread and fill it with the chicken and vegetable mixture. Top with a generous amount of shredded cheddar cheese, and sprinkle with fresh cilantro.

            Serve: Serve the mini chicken fajita flatbread pockets warm, with sour cream and lime wedges on the side for an added zing!

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