Name: Cheesy Chicken Crunch Pockets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: salt - to taste; chili flakes - optional; fresh parsley - chopped (optional); large flour tortillas - 3 sheets; onion - 1 medium, finely chopped; green bell pepper - 1, finely chopped; red bell pepper - 1, finely chopped; corn (canned or frozen, thawed) - ½ cup; heavy cream - ⅓ cup (80 ml); black pepper - ½ tsp; paprika - ½ tsp; garlic powder - ½ tsp (optional); butter or olive oil - 1 tsp; shredded mozzarella (or cheddar blend) - 7 oz (200 g); chicken breast or thighs - 10 oz (280 g), finely chopped or small dice

Method

Heat a pan over medium heat. Add butter (or olive oil) and the chicken. Cook until the chicken is no longer pink.
Add the chopped onion and sauté for 2-3 minutes until soft.
Add bell peppers, corn, salt, pepper, paprika, chili flakes, and garlic powder. Cook until the vegetables soften and everything smells fragrant.
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.
Wet the wrap with room-temperature water to make it flexible. Cut each wrap in half.
Spoon the chicken filling onto one side of each piece. Add shredded cheese on top.
Fold into tight triangles (or pockets).
Arrange on a lined baking tray (grease the pan with oil (optional)). Sprinkle a little extra cheese on top if desired.
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, until deeply golden and crispy.
Let rest for 5 minutes, then enjoy that crunch.

Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.
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Method

Keep it. Plan it. Cook it.