Directions
- 1Heat a pan over medium heat.
- 2Add butter (or olive oil) and the chicken.
- 3Cook until the chicken is no longer pink.
- 4Add the chopped onion and sauté for 2-3 minutes until soft.
- 5Add bell peppers, corn, salt, pepper, paprika, chili flakes, and garlic powder.
- 6Cook until the vegetables soften and everything smells fragrant.
- 7Pour in the cream and simmer for 2-3 minutes, until slightly thickened.
- 8Remove from heat and let the filling cool slightly.
- 9Wet the wrap with room-temperature water to make it flexible.
- 10Cut each wrap in half.
- 11Spoon the chicken filling onto one side of each piece.
- 12Add shredded cheese on top.
- 13Fold into tight triangles (or pockets).
- 14Arrange on a lined baking tray (grease the pan with oil (optional)).
- 15Sprinkle a little extra cheese on top if desired.
- 16Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, until deeply golden and crispy.
- 17Let rest for 5 minutes, then enjoy that crunch.
Ingredients
- 3 sheets large flour tortillas
- 10 oz chicken breast or thighs, finely chopped or small dice
- 1 tsp butter or olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 0.5 cup corn (canned or frozen, thawed)
- 0.33 cup heavy cream
- 7 oz shredded mozzarella (or cheddar blend)
- to taste salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- optional chili flakes
- 0.5 tsp garlic powder
- 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.
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