Chicken and sweetcorn tortilla pockets hero

Chicken and Sweetcorn Tortilla Pockets

Brighten up your mess-free meal with these colorful chicken pockets filled with yellow sweetcorn, orange carrots, red tomatoes and green lettuce.
  • Total Time 30 Minutes
  • Spice Level Mild
  • Servings 4
  • Ingredients 7

Ingredients

  • 1 Old El Paso™ Tortilla Pockets™ Kit
  • 400g Chicken breast mini fillets
  • 1/4 Iceberg lettuce, shredded (100g)
  • 1 large carrot, grated (140g)
  • Sweetcorn, 1 small (200g) can, drained
  • 1 pack cherry tomatoes (about 16 tomatoes = 240g)
  • 40g reduced fat mature cheddar, finely grated

Instructions

  1. Preheat oven to 200°C (180°C fan; gas mark 6).
  2. Cut the chicken into strips and coat with seasoning from the meal kit; lay on a lined or greased baking tray and bake for 15 minutes until cooked through.
  3. Gently heat the sweetcorn on the cob or in the microwave.
  4. Warm the tortilla pockets according to the pack instructions.
  5. Load the pockets with lettuce, grated carrot, sweetcorn, tomatoes, and chicken, and top with salsa.

Tips

Try cucumber instead of tomatoes.

Add some shredded red cabbage for extra colour and crunch.