Crispy Baked Chicken & Veggie Pizza Pockets

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken & Veggie Pizza Pockets

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken & Veggie Pizza Pockets

Enjoy these crispy, homemade pizza pockets filled with tender chicken, vibrant veggies, and melty cheese all nestled inside a whole wheat tortilla. Baked to perfection, they offer a delightful crunch and satisfy your savory cravings while keeping it light and nutritious.

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NUTRITION

388kcal
Protein
38.2g
Fat
11.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

1 Whole Wheat Tortilla (approx 40g)

1/4 cup Part-Skim Mozzarella Cheese (shredded)

1/4 cup Tomato Sauce

1/4 cup Diced Red Bell Pepper

1/4 cup Diced Onion

1/2 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Shred or dice the cooked chicken breast into bite-sized pieces.

  • 3

    In a bowl, combine the chicken, diced bell pepper, diced onion, fresh spinach, and tomato sauce. Stir until evenly mixed.

  • 4

    Lay out the whole wheat tortilla and evenly spread the chicken and veggie mixture over the center, leaving about an inch border on all sides.

  • 5

    Sprinkle the shredded mozzarella cheese over the mixture.

  • 6

    Fold the sides of the tortilla over the filling to form a closed pocket. Press the edges gently to secure them.

  • 7

    Place the assembled pizza pocket on a baking sheet lined with parchment paper.

  • 8

    Bake in the preheated oven for 12-15 minutes or until the tortilla is crispy and golden.

  • 9

    Remove from the oven, let it cool for a minute, then serve warm.

Crispy Baked Chicken & Veggie Pizza Pockets

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken & Veggie Pizza Pockets

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken & Veggie Pizza Pockets

Enjoy these crispy, homemade pizza pockets filled with tender chicken, vibrant veggies, and melty cheese all nestled inside a whole wheat tortilla. Baked to perfection, they offer a delightful crunch and satisfy your savory cravings while keeping it light and nutritious.

NUTRITION

388kcal
Protein
38.2g
Fat
11.3g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

1 Whole Wheat Tortilla (approx 40g)

1/4 cup Part-Skim Mozzarella Cheese (shredded)

1/4 cup Tomato Sauce

1/4 cup Diced Red Bell Pepper

1/4 cup Diced Onion

1/2 cup Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Shred or dice the cooked chicken breast into bite-sized pieces.

  • 3

    In a bowl, combine the chicken, diced bell pepper, diced onion, fresh spinach, and tomato sauce. Stir until evenly mixed.

  • 4

    Lay out the whole wheat tortilla and evenly spread the chicken and veggie mixture over the center, leaving about an inch border on all sides.

  • 5

    Sprinkle the shredded mozzarella cheese over the mixture.

  • 6

    Fold the sides of the tortilla over the filling to form a closed pocket. Press the edges gently to secure them.

  • 7

    Place the assembled pizza pocket on a baking sheet lined with parchment paper.

  • 8

    Bake in the preheated oven for 12-15 minutes or until the tortilla is crispy and golden.

  • 9

    Remove from the oven, let it cool for a minute, then serve warm.