Ingredients
Scale
- 2 cups whole wheat wrap or flatbread
- 1 cup cooked chicken breast, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup marinara sauce
- 1/4 cup chopped bell peppers
- 1/4 cup chopped onions
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes for extra spice
Instructions
- In a mixing bowl, combine the shredded cooked chicken, mozzarella, marinara sauce, chopped bell peppers, onions, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Lay a whole wheat wrap flat on a clean surface. Spoon a generous portion of filling onto one half of the wrap, leaving space around the edges. Fold the other half over to cover the filling and press down to seal the edges tightly.
- Preheat your oven to 375°F (190°C). Bake the pockets for about 15 minutes or until golden brown for a crispy finish. Alternatively, place in an air fryer at 375°F for 8-10 minutes, flipping halfway through for an extra crispy exterior.
- Allow the hot pockets to cool slightly before serving. Enjoy on their own or with a side salad for a complete meal. You can store leftovers in an airtight container in the fridge for up to 3 days, reheat in the microwave or air fryer.
Notes
- Sealing the edges tightly prevents filling from leaking during baking or frying.
- Feel free to experiment with different fillings like spinach, mushrooms, or low-fat cheese.
- Make a batch ahead and freeze for quick snacks or meals, reheating as needed.
- Prep Time: 10 mins
- Cook Time: 15 mins (baking) or 8-10 mins (air frying)
- Category: Healthy Meals
- Method: Baking/Air Frying
- Cuisine: American
- Diet: Low Carb,High Protein
Nutrition
- Serving Size: 1 pocket
- Calories: 180 kcal Kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 45 mg