Description
This Chicken Fajita Braid is a flavorful, easy-to-make baked dish that combines tender shredded chicken with sautéed bell peppers, onions, and a blend of Mexican spices, all wrapped in a braided pizza dough and topped with melted cheese. Perfect for a weeknight dinner or casual gatherings, it offers a delightful combination of textures and savory flavors, finished with fresh cilantro for a bright touch.
Ingredients
Scale
Dough
- 1 refrigerated pizza dough (about 13 to 16 ounces)
Filling
- 2 cups cooked chicken breast shredded
- 1 tablespoon olive oil
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 small onion, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
Topping
- 1 egg, beaten
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the braid.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the sliced green and red bell peppers and onion. Cook for about 5 minutes until they are slightly softened.
- Season and Add Chicken: Stir in chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper to the vegetables. Add the shredded cooked chicken and cook for another 2 minutes, making sure it is well combined and heated through.
- Prepare Dough: Roll the refrigerated pizza dough out on a parchment-lined baking sheet into a large rectangle shape.
- Add Filling: Spoon the chicken fajita mixture down the center of the dough, leaving space on both sides. Sprinkle the shredded Mexican blend cheese evenly over the chicken mixture.
- Create Braid: Using a knife, cut strips about 1 inch apart along both sides of the dough lengthwise. Fold the strips over the filling in an alternating crisscross pattern to create a braided appearance.
- Finish and Bake: Brush the top of the braid with the beaten egg to give it a glossy finish. Bake in the preheated oven for 20 to 25 minutes or until the braid turns golden brown and is cooked through.
- Garnish and Serve: Allow the braid to cool slightly after baking. Sprinkle with chopped fresh cilantro before slicing and serving.
Notes
- Using rotisserie chicken can save time and adds great flavor.
- For extra spice, add sliced jalapeños into the filling or serve with a drizzle of sour cream.
- Pair this dish with salsa, guacamole, or additional sour cream on the side for enhanced taste.
