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Cheesy Chicken Crunch Pockets

40m
Serves 4
instagram.com

Cheesy Chicken Crunch Pockets

instagram.com
40m
Serves 4

Directions

  1. 1Heat a pan over medium heat.
  2. 2Add butter (or olive oil) and the chicken. Cook until the chicken is no longer pink.
  3. 3Add the chopped onion and sauté for 2-3 minutes until soft.
  4. 4Add bell peppers, corn, salt, pepper, paprika, chili flakes, and garlic powder. Cook until the vegetables soften and everything smells fragrant.
  5. 5Pour in the cream (+ optionally some cheese) and simmer for 2-3 minutes, until slightly thickened.
  6. 6Remove from heat and let the filling cool slightly.
  7. 7Wet the wrap with room-temperature water to make it flexible. Cut each wrap in half.
  8. 8Spoon the chicken filling onto one side of each piece. Add shredded cheese on top.
  9. 9Fold into tight triangles (or pockets).
  10. 10Arrange on a lined baking tray (grease the pan with oil (optional)). Sprinkle a little extra cheese on top if desired.
  11. 11Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, until deeply golden and crispy.
  12. 12Let 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
  • chili flakes
  • 0.5 tsp garlic powder
  • fresh parsley, chopped

Equipment

panbaking trayoven

Tips

  • Wet the wrap with room-temperature water to make it flexible.
  • Sprinkle a little extra cheese on top if desired before baking.
  • Let rest for 5 minutes after baking before enjoying.

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