Baked Chicken and Cheese Hot Pockets

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

Baked Chicken and Cheese Hot Pockets

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Cheese Hot Pockets

Tender shredded chicken and melted mozzarella are folded into a crisp whole wheat wrap and baked until the shell is golden and crunchy.

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NUTRITION

526kcal
Protein
56.7g
Fat
17.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked chicken breast

1 large Whole wheat tortilla

1 oz Part-skim mozzarella cheese

2 tbsp Plain nonfat Greek yogurt

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    In a medium mixing bowl, combine the shredded cooked chicken, mozzarella cheese, Greek yogurt, sea salt, black pepper, garlic powder, onion powder, and chopped parsley.

  • 3

    Stir the mixture thoroughly until the chicken is evenly coated and the ingredients are well combined.

  • 4

    Lay the whole wheat tortilla flat on a clean work surface and place the chicken mixture in the center, shaping it into a rectangle.

  • 5

    Fold the left and right sides of the tortilla inward over the filling, then fold the top and bottom edges toward the center to create a sealed rectangular pocket.

  • 6

    Whisk the egg in a small bowl and brush a thin layer over the top and seams of the pocket to act as a glue and create a golden finish.

  • 7

    Place the pocket seam-side down on the prepared baking sheet.

  • 8

    Bake for 12 to 15 minutes, or until the tortilla is crisp and the edges are lightly browned.

  • 9

    Allow the hot pocket to cool for 2 minutes before slicing in half and serving.

Baked Chicken and Cheese Hot Pockets

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

Baked Chicken and Cheese Hot Pockets

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Cheese Hot Pockets

Tender shredded chicken and melted mozzarella are folded into a crisp whole wheat wrap and baked until the shell is golden and crunchy.

NUTRITION

526kcal
Protein
56.7g
Fat
17.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked chicken breast

1 large Whole wheat tortilla

1 oz Part-skim mozzarella cheese

2 tbsp Plain nonfat Greek yogurt

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 tbsp Fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    In a medium mixing bowl, combine the shredded cooked chicken, mozzarella cheese, Greek yogurt, sea salt, black pepper, garlic powder, onion powder, and chopped parsley.

  • 3

    Stir the mixture thoroughly until the chicken is evenly coated and the ingredients are well combined.

  • 4

    Lay the whole wheat tortilla flat on a clean work surface and place the chicken mixture in the center, shaping it into a rectangle.

  • 5

    Fold the left and right sides of the tortilla inward over the filling, then fold the top and bottom edges toward the center to create a sealed rectangular pocket.

  • 6

    Whisk the egg in a small bowl and brush a thin layer over the top and seams of the pocket to act as a glue and create a golden finish.

  • 7

    Place the pocket seam-side down on the prepared baking sheet.

  • 8

    Bake for 12 to 15 minutes, or until the tortilla is crisp and the edges are lightly browned.

  • 9

    Allow the hot pocket to cool for 2 minutes before slicing in half and serving.