Cheesy Chicken Crunch Pockets

40 mins
Serves 4
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Directions

  1. 1Heat a pan over medium heat.
  2. 2Heat a pan over medium heat.
  3. 3Heat a pan over medium heat.
  4. 4Add butter (or olive oil) and the chicken.
  5. 5Add butter (or olive oil) and the chicken.
  6. 6Add butter (or olive oil) and the chicken.
  7. 7Cook until the chicken is no longer pink.
  8. 8Cook until the chicken is no longer pink.
  9. 9Cook until the chicken is no longer pink.
  10. 10Add the chopped onion and sauté for 2-3 minutes until soft.
  11. 11Add the chopped onion and sauté for 2-3 minutes until soft.
  12. 12Add the chopped onion and sauté for 2-3 minutes until soft.
  13. 13Add bell peppers, corn, salt, pepper, paprika, chili flakes, and garlic powder.
  14. 14Add bell peppers, corn, salt, pepper, paprika, chili flakes, and garlic powder.
  15. 15Add bell peppers, corn, salt, pepper, paprika, chili flakes, and garlic powder.
  16. 16Cook until the vegetables soften and everything smells fragrant.
  17. 17Cook until the vegetables soften and everything smells fragrant.
  18. 18Cook until the vegetables soften and everything smells fragrant.
  19. 19Pour in the cream and simmer for 2-3 minutes, until slightly thickened.
  20. 20Pour in the cream and simmer for 2-3 minutes, until slightly thickened.
  21. 21Pour in the cream and simmer for 2-3 minutes, until slightly thickened.
  22. 22Remove from heat and let the filling cool slightly.
  23. 23Remove from heat and let the filling cool slightly.
  24. 24Remove from heat and let the filling cool slightly.
  25. 25Wet the wrap with room-temperature water to make it flexible.
  26. 26Wet the wrap with room-temperature water to make it flexible.
  27. 27Wet the wrap with room-temperature water to make it flexible.
  28. 28Cut each wrap in half.
  29. 29Cut each wrap in half.
  30. 30Cut each wrap in half.
  31. 31Spoon the chicken filling onto one side of each piece.
  32. 32Spoon the chicken filling onto one side of each piece.
  33. 33Spoon the chicken filling onto one side of each piece.
  34. 34Add shredded cheese on top.
  35. 35Add shredded cheese on top.
  36. 36Add shredded cheese on top.
  37. 37Fold into tight triangles (or pockets).
  38. 38Fold into tight triangles (or pockets).
  39. 39Fold into tight triangles (or pockets).
  40. 40Arrange on a lined baking tray (grease the pan with oil (optional)).
  41. 41Arrange on a lined baking tray (grease the pan with oil (optional)).
  42. 42Arrange on a lined baking tray (grease the pan with oil (optional)).
  43. 43Sprinkle a little extra cheese on top if desired.
  44. 44Sprinkle a little extra cheese on top if desired.
  45. 45Sprinkle a little extra cheese on top if desired.
  46. 46Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, until deeply golden and crispy.
  47. 47Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, until deeply golden and crispy.
  48. 48Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, until deeply golden and crispy.
  49. 49Let rest for 5 minutes, then enjoy that crunch.
  50. 50Let rest for 5 minutes, then enjoy that crunch.
  51. 51Let rest for 5 minutes, then enjoy that crunch.

Ingredients

  • 3 sheets large flour tortillas
  • 3 sheets large flour tortillas
  • 3 sheets large flour tortillas
  • 10 oz chicken breast or thighs, finely chopped or small dice
  • 10 oz chicken breast or thighs, finely chopped or small dice
  • 10 oz chicken breast or thighs, finely chopped or small dice
  • 1 tsp butter or olive oil
  • 1 tsp butter or olive oil
  • 1 tsp butter or olive oil
  • 1 medium onion, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 0.5 cup corn (canned or frozen, thawed)
  • 0.5 cup corn (canned or frozen, thawed)
  • 0.5 cup corn (canned or frozen, thawed)
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 7 oz shredded mozzarella (or cheddar blend)
  • 7 oz shredded mozzarella (or cheddar blend)
  • 7 oz shredded mozzarella (or cheddar blend)
  • to taste salt
  • to taste salt
  • to taste salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • optional chili flakes
  • optional chili flakes
  • optional chili flakes
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • optional fresh parsley, chopped
  • optional fresh parsley, chopped
  • optional fresh parsley, chopped

Equipment

panbaking trayoven

Tips

  • Wet the wrap with room-temperature water to make it flexible.
  • Let rest for 5 minutes after baking before enjoying.