Taco pockets

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Quantity: 12 pockets

Make unconventional and unique tacos in the form of sealed, pie-like pockets filled with filling. Wheat tortilla pockets are filled with two delicious (and easy-to-make) fillings and baked until golden and crispy. The chicken filling is packed with flavor thanks to marinating the chicken in salsa verde, while the chickpea filling is cooked with taco seasoning and makes a great meat substitute. Roasted bell peppers and onions are added to each filling for a fajita-like flavor. Dip the pockets in traditional taco sauces (guacamole, sour cream, hot sauce) and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 chicken breast (220 - 280 g), cut in half horizontally and cut into thin strips
1/2 cup salsa verde + extra for serving, e.g. Good & Gather
1 can (425 g) canned chickpeas, rinsed
1 sachet (30 g) taco seasoning
2 tablespoons of vegetable oil
1 sweet red pepper, diced
1 white onion, diced
1 cup of grated Mexican cheese mix (110 g)
0.5 cups loosely packed cilantro leaves, chopped
1/4 cup pickled jalapeño rings, chopped
1 small avocado, diced
1/4 cup premium flour
6 wheat tortillas, 20 cm in diameter.
Sour cream, guacamole, hot sauce and lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, salsa sauce, chickpeas, sweet pepper, jalapeno pepper, Avocado, taco seasoning, Oaxaca cheese

Cooking the dish according to the recipe:

In a medium bowl, combine the chicken and salsa. Cover and refrigerate for 30 minutes.
Preheat oven to 220°C. Generously spray a baking sheet with cooking spray and set aside.

In a medium saucepan, combine the chickpeas, taco seasoning, and 3/4 cup water. Bring to a boil over medium heat and simmer until thickened, about 3 minutes. Remove from heat and mash about half of the chickpeas with the back of a spoon; set aside.
In a medium skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Add the bell pepper and onion, season with a pinch of salt, and cook, stirring frequently and reducing the heat as needed to prevent burning, until the vegetables are tender, about 6 minutes.
Transfer the vegetable mixture to a plate and return the pan to medium-high heat. Add the remaining 1 tablespoon of vegetable oil to the pan and heat until shimmering. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes.
Remove the chicken from the heat and add the cheese and half of the vegetable mixture. Stir the remaining vegetable mixture into the chickpeas along with the cilantro, jalapeño, and avocado. Taste both mixtures and adjust the salt if needed.
In a small bowl, mix flour with 3 tablespoons of water to form a glue-like paste, adding more water if necessary. Cut the tortillas in half and cover them with a damp towel. Using the back of a spoon, spread the flour paste along the cut edge of the tortilla half. Fold the opposite ends of the tortilla over each other slightly to form a cone. Carefully seal the seam. Cover with a damp towel and repeat with the remaining tortillas.
Fill the cone with 1/3 cup of the chicken mixture. Brush the top edge with flour mixture, then pinch both edges together to seal the filling inside the pocket. Place seam-side down on the prepared baking sheet and repeat with the remaining tortilla cones, chicken mixture, and chickpea mixture. You should have 6 pockets with each filling.
Lightly spray the pockets with cooking spray. Bake, turning them halfway through, until golden brown and the filling is heated through, 15-20 minutes. Serve the pockets with sour cream, guacamole, hot sauce, lime wedges, and salsa.