Triple Pepper Chicken Fajita Flatbreads

Debbie Reid


Triple Pepper Chicken Fajita Flatbreads with Cumin Lime Sour Cream


★★★★★ 1 vote

20 Min
15 Min
Stove Top


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  • 1/2 c
    sour cream
  • 2 tsp
    ground cumin, divided
  • 1 1/2 tsp
    lime juice, divided
  • 2 Tbsp
    olive oil, divided
  • 1/2 large
    pablano pepper, seeds and veins removed, thinly sliced
  • 1
    red chili pepper, seeds and veins removed, thinly sliced
  • 1/3 c
    thinly sliced onion
  • 3/4 tsp
    kosher salt, divided
  • 1/3 c
    jarred fire-roasted red peppers, chopped
  • 3 Tbsp
    chopped manzanilla olives
  • 8 oz
    boneless, skinless chicken breast
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    ancho chili powder
  • 1/4 tsp
    garlic powder
  • 2
    (7-inch) white flatbreads
  • 6 oz
    shredded sharp cheddar cheese

How to Make Triple Pepper Chicken Fajita Flatbreads


  1. Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray; set aside.
  2. In a small bowl, mix together the sour cream, 1 teaspoon cumin and 1/2 teaspoon lime juice; set aside.
  3. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add in the pablano pepper, red chili pepper, onion and 1/4 teaspoon salt, and cook until they just begin to soften, approximately 3 - 4 minutes. Remove to a medium heat-proof bowl. Add in the fire-roasted peppers, olives, remaining 1 teaspoon lime juice and 1/4 teaspoon salt, mix to combine; set aside.
  4. Thinly slice the chicken breast, pat chicken dry with a paper towel. Place chicken into a medium bowl. In a small bowl, mix together remaining 1 teaspoon cumin, smoked paprika, chili powder, garlic powder, and remaining 1/4 teaspoon salt. Add seasoning to chicken and mix together until chicken is fully coated with seasoning. To the same skillet the peppers were cooked in, heat remaining 1 tablespoon oil over medium-high heat. Add in the chicken and cook until cooked through and no longer pink, approximately 3 minutes.
  5. Place the flatbreads onto prepared baking sheet; top evenly with the cheddar cheese. Evenly divide the chicken between the flatbreads, but only cover 1/2 of each flatbread, top chicken evenly with the pepper mixture. Place into preheated oven and bake until cheese has melted, approximately 3 - 4 minutes. Fold the cheese-only half of the flat bread over the chicken/pepper half. Secure with toothpicks, serve with cumin lime sour cream on the side and enjoy!

Printable Recipe Card

About Triple Pepper Chicken Fajita Flatbreads

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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