Super Cheesy Baked Chicken Pockets by Mygourmetstory

Ingredients

• 1 lb boneless chicken, cut into small pieces
• 2 tbsp tandoori masala
• 1/2 cup plain yogurt
• 2 tbsp vegetable oil
• 3-4 flour tortillas, cut in half
• 1 cup shredded cheese of choice
• 2 tbsp fresh cilantro, chopped (for garnish)
• 2 tbsp mayonnaise (for creamy sauce)
• 1 tbsp ketchup (for creamy sauce)
• 1/2 tsp hot sauce (for creamy sauce)
• 1/2 tsp garlic powder (for creamy sauce)

Instructions

1. In a bowl, combine the small chicken pieces with tandoori masala, yogurt, and 2 tablespoons of oil. Mix well to coat the chicken thoroughly, then marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
2. Heat a large non-stick pan over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
3. While the chicken cooks, prepare the creamy sauce by whisking together the mayonnaise, ketchup, hot sauce, and garlic powder in a small bowl. Set aside.
4. Preheat your oven to 200°C (400°F). Lay out the tortilla halves. Place a spoonful of the cooked chicken mixture near the center of each tortilla half, then sprinkle with shredded cheese.
5. Fold each tortilla half into a pocket, ensuring the filling is enclosed. You can lightly moisten the edges with water to help them seal if needed.
6. Arrange the assembled chicken pockets on a baking sheet. Bake for 10-15 minutes, or until the tortillas are golden brown and crispy, and the cheese is melted and bubbly.
7. Remove from the oven, garnish with fresh chopped cilantro, and drizzle generously with the prepared creamy sauce before serving hot.