Cheesy Chicken Crunch Pockets

Instructions

1. 1

   Heat a pan over medium heat. Add butter (or olive oil) and the chicken. Cook until the chicken is no longer pink.

2. 2

   Add the chopped onion and sauté for 2-3 minutes until soft.

3. 3

   Add bell peppers, corn, salt, pepper, paprika, chili flakes, and garlic powder. Cook until the vegetables soften and everything smells fragrant.

4. 4

   Pour in the cream and simmer for 2-3 minutes, until slightly thickened. Add some mozzarella (optional). Remove from heat and let the filling cool slightly.

5. 5

   Wet the wrap with room-temperature water to make it flexible. Cut each wrap in half.

6. 6

   Spoon the chicken filling onto one side of each piece. Add shredded cheese on top.

7. 7

   Fold into tight triangles (or pockets).

8. 8

   Arrange on a lined baking tray (grease the pan with oil (optional)). Sprinkle a little extra cheese on top if desired.

9. 9

   Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, until deeply golden and crispy.

10. 10

    Let rest for 5 minutes, then enjoy that crunch.