Baked Stuffed Tortilla Pockets (Oven-Browned Wraps)

Baked Stuffed Tortilla Pockets (Oven-Browned Wraps)

Ingredients

For the Filling:

• 2 cups cooked shredded chicken (or beef)

• 1 cup sautéed bell peppers & onions

• 1 cup shredded mozzarella or cheddar cheese

• ½ cup cream cheese (softened)

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp black pepper

• Salt to taste

For Assembly:

• 6–8 large flour tortillas

• 2 tbsp melted butter or oil (for brushing)

Instructions

1. Prepare the Filling:
   In a bowl, mix shredded chicken, sautéed vegetables, shredded cheese, cream cheese, garlic powder, paprika, salt, and pepper. Mix until well combined.

2. Fill the Tortillas:
   Place 2–3 tablespoons of filling in the center of each tortilla.
   Fold in the sides, then roll tightly into a rectangular pocket (like a burrito).

3. Arrange in Dish:
   Place seam-side down in a greased baking dish.

4. Brush & Bake:
   Brush tops lightly with melted butter or oil.
   Bake at 375°F (190°C) for 20–25 minutes, or until golden brown and slightly crispy on top.

5. Serve:
   Let rest 5 minutes before serving. Serve with sour cream, salsa, or garlic dip.

Q & A

Q1: Can I use beef instead of chicken?
Yes, cooked ground beef or shredded beef works perfectly.

Q2: Can I make these ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.

Q3: Can I freeze them?
Yes. Freeze unbaked pockets in an airtight container for up to 2 months. Bake from frozen, adding 10–15 extra minutes.

Q4: How do I make them crispier?
Brush with butter and bake uncovered. You can broil for 2–3 minutes at the end.

Q5: Can I make them vegetarian?
Yes. Replace meat with sautéed mushrooms, spinach, corn, or beans.