The Freshman Cook: Chicken Fajita Pocket Appetizers

Today is reveal day for the Improv Cooking Challenge, and this months ingredients are tomatoes and peppers! I love those two ingredients, don’t you? They just say summer and freshness and yum! This month I made Chicken Fajita Pocket Appetizers. I know, a mouthful, right?  But, what a taste sensation, and the perfect, perfect  party food. I used these little whole wheat pita pockets, and stuffed them so full with chicken, tomatoes, peppers, onions, sour cream and guacamole. They are tasty and wonderful,  and you can just savor that summer freshness! What a treat!!

Chicken Fajitas Pocket Appetizers

1 Chicken Breast

Garlic Powder

1 Roma Tomato

1 small Onion

1 each Mini Red, Yellow, and Orange Peppers



Sour Cream
Kangaroo Itsy Bitsy Whole Wheat Pockets

Pan fry, or grill if you prefer, the chicken breast, 

sprinkled with garlic powder.

While your chicken is cooking, cut your peppers,

and take the seeds out. 

Cut the peppers into small, thin strips. The peppers

have to fit in the mini pockets, so they should be small in length,

but they will shrink some while cooking.

Cut your onions the same way as the peppers.

Chop your tomatoes.

Make your guacamole, by smashing your avocado….

add a 1-2 tablespoons of sour cream, 

and a few of your chopped tomatoes.

Add some garlic powder. Mix well.

Finish cooking your chicken.

Sautee your peppers and onions in a pan.

Shred lettuce, and place in the bottom of the mini pocket.

Top with a couple pieces of chicken.

Add peppers, onions,


sour cream,

and avocado.

Serve to all your friends! They will love them!

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