Mexican-style pockets

1 spring onion

½ pepper

25g cooked chicken

20g reduced-fat Cheddar cheese

50g canned kidney beans, drained and rinsed

25g frozen peas

25g canned or frozen sweetcorn

½ x 5ml spoon chipotle paste or 1 x 5ml spoon mild chilli powder

1 egg

2 wholemeal tortilla wraps

Quick salsa

1 tomato

1 spring onion

1 x 5ml spoon lime juice

¼ fresh chilli

Measuring scales, baking tray, colander, mixing bowl x 2, sharp knife, chopping board, mixing spoon, measuring spoons, jug, fork, pastry brush, juicer.

1. Heat the oven to 200°C/gas mark 6. Line or lightly grease a baking tray.

2. Prepare the filling ingredients and place in a bowl:

• Slice or snip the spring onions into rings;
• Dice the pepper;
• Chop the cooked chicken;
• Grate the Cheddar cheese.

3. Add the kidney beans, peas and sweetcorn to the bowl.

4. Stir in the chipotle paste or chilli powder.

5. Crack the egg into a jug and mix well with a fork.

6. Cut the wraps in half and brush the edges of each half with the beaten egg.

7. Leave for 30 seconds and then fold into a cone shape sealing the edges carefully.

8. Fill each cone 2/3rds full with mixture. Do not overfill otherwise they will be difficult to seal.

9. Brush the inside edges with egg. Leave for 30 seconds and then seal by pressing the edges together firmly.

10. Place the pockets on the baking tray and brush with egg.

11. Bake in the oven for 10 minutes until golden.

While the pockets are baking, prepare the salsa ingredients:

• dice the tomato;
• slice or snip the spring onion;
• finely dice the fresh chilli;
• squeeze the lime;
• place all the ingredients in a small mixing bowl, add 1 x 5ml spoon lime juice and mix well.

• Focus on fibre: Try different wraps such as wholemeal, tomato and herb or seeded.
• For a vegetarian alternative: Swap the chicken for tofu or beans such as chickpeas.
• Turn up the flavour: For a filling with a bit more spice, add ¼ finely diced fresh chilli or another ½ x 5ml spoon of chipotle paste. If you do not like spicy food, you can remove the chilli altogether.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free wrap. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?