Mexican Pockets

Prep Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients

• 500g Chicken Thighs
• 1 tsp Mexican Spice Mix
• 430g Smokey Bean Salsa
• ¼ Bunch Coriander
• 400g Refried Beans
• 235g Guacamole
• 250g Shredded Cheddar Cheese
• 1 Packet Large Tortillas
• 1 Baby Cos Lettuce
• Olive Oil
• Salt and Pepper
• Pickled Jalapenos, optional

Method

1. Place the chicken in a mixing bowl, and season with salt and pepper.  Sprinkle the Mexican spice mix and drizzle with olive oil.  Mix well and set aside.
   
   
2. Bring a frying pan to high heat and drizzle with olive oil.  Once hot, add the chicken and cook for 3 minutes on each side until golden brown.  Turn down heat to low, cover, and cook for 10 minutes.
   
   
3. Remove the chicken from the pan and place on a chopping board.  Slice into 1cm strips then return to the pan.  Add the bean salsa and bring to the boil on medium-high heat.
   
   
4. Wash and finely chop the coriander, including the stems.  Wash and dry the lettuce.
   
   
5. Add half of the coriander to the sauce and stir through.  Check seasoning and cook for 5 minutes.
   
   
6. Make a straight quarter cut from the centre of the tortilla to the edge.  Add some refried beans to 1 quarter of the tortilla.  Add some guacamole to the next quarter of the tortilla.  Then add some chicken and follow with some lettuce.
   
   
7. Sprinkle with cheese and add some pickled jalapenos if desired.
   
   
8. Fold each quarter into each other forming a triangle-shaped pocket.
   
   
9. Toast on a sandwich press for 3-5 minutes and enjoy.

Falafel Pockets

Prep time: 5 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients

• 200g Falafel
• 1 Packet Large Tortillas
• 350g Hummus
• 2 Large Tomatoes
• 120g Baby Spinach
• 200g Tzatziki
• Olive Oil
• Salt and Pepper

Method

1. Preheat the oven to 180°C. 
   
   
2. Cut the falafels in half and place on a baking tray.  Warm in the oven for 10 minutes.
   
   
3. Meanwhile, slice the tomatoes into 1cm slices.
   
   
4. Make a straight quarter cut from the centre of the tortilla to the edge.  Add some hummus to 1-quarter of the tortilla.  Add the tomatoes, followed by the spinach and warm falafels.  Drizzle with tzatziki and fold each quarter into each other to form a triangle-shaped pocket.
   
   
5. Toast in a sandwich press for 3-5 minutes if desired.

Prosciutto Pockets

Prep Time: 2 minutes

Cooking Time: 5 minutes

Serves: 4

Ingredients

• 200g Sweet Delight Tomatoes
• 120g Rocket
• 100g Prosciutto
• 1 Packet Large Tortillas
• 250g Tomato Basil Sauce
• 180g Bocconcini
• 250g Shredded Mozzarella

Method

1. Preheat a sandwich press.
   
   
2. Cut the cherry tomatoes into quarters.
   
   
3. Make a straight quarter cut from the centre of the tortilla to the edge.  Spread 2 Tbsps of tomato basil sauce on each tortilla.  Add some tomatoes to 1-quarter of the tortilla, followed by some rocket.  Add some prosciutto to the next quarter and bocconcini to the last quarter.
   
   
4. Sprinkle the mozzarella cheese and fold into a triangle-shaped pocket.
   
   
5. Place in a sandwich press for 5 minutes until cheese is melted.  Enjoy!