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Taco Pockets

Chicken Taco Pockets

{adapted from the cook book The Picky Palate by Jenny Flake}



This recipe is delicious and fun to eat! Other than the outstanding flavor, my favorite part is the texture, a combination of flaky, warm, doughy, and crusty.

I usually end up with 9 taco pockets in all which means *leftovers* so I don’t have to make lunches for the next day! (major score)


1/2 cup finely chopped white onion

1 tablespoon minced garlic

2 breasts of shredded chicken

1 10 ounce can of diced tomatos

1 small can of green chilies

1/4 cup chopped cilantro

1 tablespoon lime juice

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

2 sheets of frozen puff pastry

1/4 cup shredded cheddar cheese

To make this recipe easier for a weeknight, leave two chicken breast in a crockpot to cook while you’re at work or play. Pour a little chicken broth in the crockpot to help keep moisture in and season the chicken with your favorite taco seasonings! Here are mine: a little salt and pepper, chili powder, cumin, cayenne pepper, and smoked tabasco sauce.

Makes: 9 Taco Pockets


1. Set out the puff pastry so it gets to room temp.

2. Preheat the oven to 350 and spray a baking sheet with cooking spray.

3. Add olive oil to a skillet and add onion and garlic, letting it cook for a couple minutes.

4. Add in shredded chicken, tomatoes, cilantro, lime juice, salt, cumin, and pepper. Stir and let it get nice and warm.

5. Unfold each sheet of puff pastry onto a cutting board or counter top. (You might want to sprinkle a bit of flour to lay them on so they don’t stick to the counter)

6. Cut the pastry into even squares

7. Place a spoonful (or two) of the chicken mixture onto one of the squares and top with cheese. (If you put too much chicken mixture inside, they are hard to close)

8. Grab another pastry square and place on top of the mixture. Press the sides together with your fingers and make sure its sealed (and pretty) by gently pressing the ends of a fork onto the sides.

9. Bake for 25 to 30 minutes until golden brown and cooked through.

Ready for the glamor shot?

Work it baby.


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