Fajita chicken pockets with a tasty and creamy chicken filling easy-to-make meal perfect for a quick weeknight dinner or a weekend lunch. If you’re looking for a delicious and satisfying snack or meal, give chicken pockets a try! The step-by-step procedure with a detailed video recipe.
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Chicken fajitas are typically made with boneless, skinless chicken breasts or thighs that are cut into strips and are a versatile dish that can be enjoyed by people of all ages. They are a great option for a casual meal at home or a special occasion at a restaurant. You can make a big batch of them and store them in the refrigerator for up to a day or more.
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Fajita chicken pockets are a delicious and easy-to-make meal perfect for a quick weeknight dinner or a weekend lunch. Fajita chicken pockets are a type of Mexican food that is made with thinly sliced chicken breast that is cooked in a flavorful fajita, then stuffed into warm pockets along with sauteed onions and peppers, cheese, and your favourite toppings. They are a popular dish in Mexican restaurants, but also easy to make at home give chicken pockets a try!
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Tips for perfect fajita chicken pockets:
- For tasty filling use boiled and shredded chicken
- Veggies should be crunchy do not overcook.
- Use your favourite toppings to customize your fajita chicken pockets. Some popular toppings include lettuce, tomatoes, sour cream, guacamole, and salsa.
- Place the distance between chicken pockets and do not crowd. Fry them in batches.
- Fry over a low flame until golden and crisp.
Fajita chicken pockets recipe video:
Fajita chicken pockets recipe card:
Fajita chicken pockets with a tasty and creamy chicken filling easy-to-make meal perfect for a quick weeknight dinner or a weekend lunch
- Plain flour(maida) – 2 cups
- Salt – 1/2 teaspoon
- Oil – 2 tablespoons
- Boneless chicken – 1/4 kg
- Ginger and garlic paste – 1 tablespoon
- Turmeric – 2 pinches
- Salt – (approx) 1 teaspoon
- Water – 1/4 cup
- Oil – 3 tablespoons
- Butter – 1 tablespoon
- Chopped onions – 1/4 cup
- Chopped carrot – 1/4 cup
- Sweet corn – 1/4 cup
- Chopped capsicum – 1/4 cup
- Garam masala powder – 1/2 teaspoon
- Red chilli powder – 1/2 teaspoon
- Chaat masala – 1/2 teaspoon
- Tomato sauce – 1 teaspoon
- Lemon juice – 1 teaspoon
- Cheese – 2 tablespoons
- Chopped cilantro – 1/4 cup
- Oil – 2 cups
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Mix 2 cups of plain flour, 1/2 teaspoon of salt and 2 tablespoons of oil.
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Pour little by little water and make a smooth dough.
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Cover with a cloth and rest for at least 20 minutes.
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Heat the pan over a medium flame and add a tablespoon of oil.
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Add 1/4 kg of cleaned chicken pieces(with or without bones).
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Add a tablespoon of ginger and garlic paste.
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Also, add 2 pinches of turmeric, 1/2 teaspoon of salt and 1/4 of water.
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Cover and cook until the chicken becomes soft.
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Stir and dry the chicken pieces now switch off the fire.
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Let it cool and set aside the shredded chicken.
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Heat the pan over a medium flame add a tablespoon of oil and a tablespoon of butter.
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Add 1/4 cup of chopped onions and fry until it turns golden.
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Add 1/4 cup of chopped carrot, 1/4 cup of sweet corn and 1/4 cup of chopped capsicum.
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Fry for a minute over a high flame.
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Veggies should be crunchy do not overcook.
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Add shredded chicken and 1/4 cup of chopped cilantro mix.
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Add 1/2 teaspoon of garam masala powder and 1/2 teaspoon of salt
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Also, add 1/2 teaspoon of red chilli powder and 1/2 teaspoon of chaat masala and stir well.
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Add a teaspoon of tomato sauce and 1 teaspoon of lemon juice and mix well.
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Add 2 tablespoons of cheese mix and switch off the fire.
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The Fajita chicken filling is ready let it cool completely.
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Knead the dough and divide it into 12 equal portions.
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Place the dough ball on the rolling board.
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Dust the flour and roll it.
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Cut the edges and give a rectangle or square shape.
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Then divide into 2 portions.
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Place a spoonful of chicken filling in the middle of the sheet.
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Brush water on the edges of the sheet.
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Cover with another sheet and press the edges in order to stick.
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Seal and design it.
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In the same way, stuff the remaining pockets.
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Heat the oil for deep frying.
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Place the chicken pockets and do not crowd. Fry them in batches.
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Fry over a low flame until it turns golden.
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Flip and fry on both sides until it turns golden and crisp.
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Take into a serving bowl.
-
Similarly, fry the rest of the chicken pockets.
-
Serve crispy fajita pockets as lunch or dinner and enjoy the day.
- For tasty filling use boiled and shredded chicken
- Veggies should be crunchy do not overcook.
- Use your favourite toppings to customize your fajita chicken pockets. Some popular toppings include lettuce, tomatoes, sour cream, guacamole, and salsa.
- Place the distance between chicken pockets and do not crowd. Fry them in batches.
- Fry over a low flame until golden and crisp.
Step-by-step procedure for fajita chicken pockets:
Making dough:
Mix 2 cups of plain flour, 1/2 teaspoon of salt and 2 tablespoons of oil.
Pour little by little water and make a smooth dough.
Cover with a cloth and rest for at least 20 minutes.
Shredded chicken:
Heat the pan over a medium flame and add a tablespoon of oil.
Add 1/4 kg of cleaned chicken pieces(with or without bones).
Add a tablespoon of ginger and garlic paste.
Also, add 2 pinches of turmeric, 1/2 teaspoon of salt and 1/4 of water.
Cover and cook until the chicken becomes soft.
Stir and dry the chicken pieces now switch off the fire.
Let it cool and set aside the shredded chicken.
Chicken fajita filling:
Heat the pan over a medium flame add a tablespoon of oil and a tablespoon of butter.
Add 1/4 cup of chopped onions and fry until it turns golden.
Add 1/4 cup of chopped carrot, 1/4 cup of sweet corn and 1/4 cup of chopped capsicum.
Fry for a minute over a high flame.
Veggies should be crunchy do not overcook.
Add shredded chicken and 1/4 cup of chopped cilantro mix.
Add 1/2 teaspoon of garam masala powder and 1/2 teaspoon of salt
Also, add 1/2 teaspoon of red chilli powder and 1/2 teaspoon of chaat masala and stir well.
Add a teaspoon of tomato sauce and 1 teaspoon of lemon juice and mix well.
Add 2 tablespoons of cheese mix and switch off the fire.
The Fajita chicken filling is ready let it cool completely.
Shaping dough:
Knead the dough and divide it into 12 equal portions.
Place the dough ball on the rolling board.
Dust the flour and roll it.
Cut the edges and give a rectangle or square shape.
Then divide into 2 portions.
Place a spoonful of chicken filling in the middle of the sheet.
Brush water on the edges of the sheet.
Cover with another sheet and press the edges in order to stick.
Seal and design it.
In the same way, stuff the remaining pockets.
Deep frying:
Heat the oil for deep frying.
Place the chicken pockets and do not crowd. Fry them in batches.
Fry over a low flame until it turns golden.
Flip and fry on both sides until it turns golden and crisp.
Take into a serving bowl.
Similarly, fry the rest of the chicken pockets.
Serve crispy fajita pockets as lunch or dinner and enjoy the day.
