Cheesy Chicken Taco Pockets
These Cheesy Chicken Taco Pockets are a no-fuss, freezer-friendly snack bursting with gooey cheese and seasoned chicken. Perfect for busy families and gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 2 tablespoons olive oil
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1/2 cup plain Greek yogurt
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 8 small flour tortillas
- 1 tablespoon freshly chopped cilantro
- Cooking spray or oil
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Heat olive oil in a skillet, sauté onion until soft, then add garlic and taco seasoning.
- Mix sautéed veggies with shredded chicken, Greek yogurt, cheddar, Monterey Jack, and cilantro.
- Microwave tortillas to make them pliable.
- Fill tortillas with chicken-cheese mix, fold over, and seal edges.
- Spritz tops with cooking spray, bake for 12–15 minutes until golden.
- Let the pockets rest for 2–3 minutes.
- Sprinkle with cilantro, lime juice, or serve with salsa, guacamole, or sour cream.
Notes
Stir in a spoonful of Greek yogurt for moist chicken and playful tang. Make-ahead tip: freeze unbaked pockets for later use.
Nutrition
Calories: 280kcal
Love this recipe?Follow us at @thenandnowspace for more