Taco Pockets
Ingredients
- 1 chicken breast (8 to 10 ounces), split horizontally and cut into thin strips
- ½ cup salsa verde plus more for serving
- Nonstick cooking spray
- 15 oz chickpeas 1 can, rinsed and drained, Optional, I drop
- 1 packet taco seasoning usually about 1.25 oz , I like the Taco Bell version.
- 2 tablespoons vegetable oil
- 1 red bell pepper diced
- 1 white onion diced
- Kosher salt
- 1 cup shredded Mexican cheese blend 4 ounces
- ½ cup cilantro leaves chopped,lightly packed
- ¼ cup jalapeños chopped /sliced pickled
- 1 avocado small ,diced
- ¼ cup all-purpose flour
- 6 each flour tortillas 8-inch size
Instructions
- Combine the chicken and salsa in a medium bowl and toss to coat. Cover and refrigerate for 30 minutes.
- Preheat the oven to 425 degrees F. Generously spray a baking sheet with cooking spray; set aside.
- Combine the chickpeas ( I drop the chickpeas), taco seasoning and 3/4 cup water in a medium saucepan. Bring to a boil over medium heat and let simmer until thickened, about 3 minutes. Remove from the heat and smash about half of the chickpeas with the back of a spoon; set aside.
- Heat 1 tablespoon of the oil in a medium skillet over medium-high heat until shimmering. Add the peppers and onions, season with a pinch of salt and cook, stirring often and lowering the heat if needed so the vegetables don’t brown, until softened, about 6 minutes.
- Transfer the vegetable mixture to a plate and return the skillet to medium-high heat. Add the remaining tablespoon oil to the skillet and heat until the oil shimmers. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes.
- Remove the chicken from the heat and fold in the cheese and half the vegetable mixture. Fold the remaining vegetable mixture into the chickpeas along with the cilantro, jalapeños and avocado. Taste both mixtures and season with more salt if needed.
- Combine the flour and 3 tablespoons water in a small bowl to create a paste that is the same consistency as glue, adding more water if needed. Halve the tortillas and cover them with a damp towel. Using the back of a spoon, spread a line of the flour mixture on the cut edge of a tortilla half. Fold the opposite ends of the tortilla half up and over, overlapping slightly to form a cone. Pinch gently to seal. Cover with a damp cloth and repeat with the remaining tortillas.
- Fill a cone with 1/3 cup of the chicken mixture. Spread some of the flour mixture along the inside edge of the top of the cone, then pinch the two sides together to seal the pocket. Place on the prepared baking sheet seam-side down and repeat with the remaining cones, chicken mixture and chickpea mixture. (You should have 6 of each filling.)
- Spray the pockets lightly with cooking spray. Bake, flipping the pockets once about halfway through, until golden and heated through, 15 to 20 minutes. Serve the pockets with sour cream, guacamole, hot sauce, lime wedges and more salsa.
Notes
Have Sour cream, guacamole, hot sauce and lime wedges, for serving on the table.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 180.8kcalCarbohydrates: 17.5gProtein: 10.3gFat: 8.2gSaturated Fat: 2gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 17.8mgSodium: 453.1mgPotassium: 328.5mgFiber: 4.9gSugar: 3.9gVitamin A: 830.7IUVitamin C: 17.9mgCalcium: 132.7mgIron: 1.7mg
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