Taco Pockets
Directions
- 1Crack one egg into a shallow dish or plate and whisk it up. Alternatively, use plain water.
- 2Dip one rice paper sheet into the egg mixture to coat it thinly.
- 3Lay the coated rice paper sheet on a cookie sheet, working quickly as it softens fast.
- 4Use a pizza cutter to make a slice only to the center of the rice paper sheet, not all the way across.
- 5Place about 1.5 to 2 ounces of taco-seasoned ground beef (or chicken/turkey) in the top right-hand corner of the rice paper.
- 6Add your preferred toppings, such as cheese, onions, salsa, or avocado.
- 7Take the bottom right corner of the rice paper and lift it over the top, sealing the edges.
- 8Fold the whole side over again in half, sealing it off.
- 9Lift from the bottom, place the folded part underneath, and lay it out.
- 10Place the prepared taco pocket onto a parchment paper-lined cookie sheet.
- 11Repeat for additional taco pockets.
- 12Before baking, top the taco pockets with sesame seeds for appearance.
- 13Bake in a 375-degree oven for about 12 to 15 minutes.
Ingredients
- 2 egg
- water
- 6 rice paper wraps
- 8 oz taco seasoned beef or chicken or turkey
- 12 oz taco seasoned beef or chicken or turkey
- favorite taco toppings
- sour cream
- Frank’s hot sauce
- sesame seeds
Equipment
shallow dishwhiskcookie sheetpizza cutterparchment paperoven
Tips
- Work quickly as rice paper softens fast.
- The rice paper is durable, so you can pull it gently off the cutting board.
- Sesame seeds are for aesthetics, they don't add much flavor.
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