FAJITAS POCKETS RECIPES

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MEXICAN FAJITA POCKETS | EVERYDAYDIABETICRECIPES.COM



Mexican Fajita Pockets | EverydayDiabeticRecipes.com image

Juicy flank steak, bathed in a seasoned garlicky lime marinade, make for wonderful, homemade, healthy-style fajitas. Enjoy our Mexican Fajita Pockets for a quick weeknight meal and get ready for rave reviews!

Categories     Beef

Cook Time 10 minutes

Number Of Ingredients 8

CHICKEN FAJITA TORTILLA POCKETS - CHICKEN WRAP RECIPE ...



Chicken Fajita Tortilla Pockets - Chicken Wrap Recipe ... image

Fajitas have never been so easy to serve and eat! Simply pile everything into the handy-to-hold pockets and enjoy.

Categories     Chicken    Fajitas    Tortilla Pockets

Total Time 25 minutes

Yield 4 Servings

Number Of Ingredients 10

1 pack Old El Paso™ Tortilla Pockets™ Kit
1 tablespoon olive oil
500g chicken breast fillet, thinly sliced
1 red pepper, deseeded and thinly sliced
1 green pepper, deseeded and thinly sliced
1 red onion, sliced
100g Cheddar cheese, grated
50g mixed salad leaves
2 avocados, peeled, stones removed and flesh diced
100g cherry tomatoes, quartered

Steps:

  • Heat the oil in a large frying pan over a high heat. Cook the chicken for 5 minutes, stirring frequently, until golden. Add the peppers and onion and cook, stirring, for 3-4 minutes. Stir in the seasoning mix from the kit and 2 tablespoons of water and cook for a further 1-2 minutes.
  • Heat the pockets to pack instructions.
  • Serve the warmed pockets with the chicken and pepper mixture, cheese, lettuce, avocado, tomatoes and the salsa from the kit in separate bowls, and let everyone fill their own pockets their own way.

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I was late coming home one evening and forgot to pick up tortillas for the fajitas we planned for dinner. So we used pita bread that I had in the freezer instead. The warm chicken-filled pockets, garnished with a homemade sauce and other tasty toppings, are often requested when we're hungry for something in a hurry. -Diana Jones, Springtown, Texas
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Reviews 4.7
Total Time 50 minutes
Category Lunch
Calories 327 calories per serving
  • Preheat oven to 325°. For salsa, combine first 4 ingredients; stir in 1 tablespoon oil., Brush pepper halves and onion slices with remaining oil. Sprinkle chicken with salt and pepper. Place vegetables and chicken on an oiled grill rack over medium heat. Grill, covered, until vegetables are tender and a thermometer inserted in chicken reads 165°, 4-6 minutes per side., Cut vegetables and chicken into strips; toss with cheese. Spoon into pita halves; place on a baking sheet. Bake until cheese is melted, 5-7 minutes. Serve with salsa and, if desired, guacamole and sour cream.
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