Air Fryer Crispy Greek Chicken Pockets
Ingredients
- 5, 10 " whole wheat tortillas
- 2 Tablespoons flour
- 3 Tablespoons water
- Tzatziki for dipping
Filling
- 1 pound ground Chicken or Turkey
- 1 Tablespoon fresh dill
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 1 Tablespoon lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- 1/4 cup feta or chevre cheese
Instructions
- Cut each of the 5 tortillas in half so you end up with 10 halves. Set aside.
- In a frying pan, add the ground chicken (or turkey) and all filling ingredients, except for the cheese.
- Once the meat is cooked, mix in the cheese. Set aside the mixture.
- Mix the flour and the water together to make a paste.
- Take on tortilla half and fold it to create a triangle (see photos in post). Fold a second and a third time until you end up with a cone.
- Stuff each tortilla pocket with approximately 2 tablespoons of the chicken mixture.
- Using a brush, use the flour paste to seal up the up end. Press the ends together much like assembling a dumpling.
- Repeat this until all the filling is used.
- Place seam down and set the air fryer to 370F and set the timer for 6 minutes (or until desired crispiness).
- For extra crispiness, brush olive oil on the side of the pocket facing up. There is no need to flip your chicken pockets.
- Allow to cool a few minutes before you bite into the crunchy amazingness.
Nutrition
Calories: 153kcal | Carbohydrates: 19g | Protein: 8g | Fat: 5g | Fiber: 3g | Sugar: 2g