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Taco Pockets
“Rawwwrrrrrr” in dinosaur means “I love you!”
We call these Dino Dipper Taco Pockets in our house because we roll up these delicious and nutritious taco pockets and use them to dig into a cheesy dip! A tasty retro rad back to school inspiration, or be inspired by these seven ingredients to create yummy healthy pockets, packed with the fun of taco night.
Prep time: 4 minutes
Cooking Time: 7 minutes
Serves: 2 – 4
Ingredients
Taco Pockets:
- 1⁄2 cup chicken breast, cooked and shredded
- 1⁄4 cup canned black beans, drained and rinsed
- 1⁄4 cup canned corn, drained
- 1⁄4 cup Frigo® Fresh Mozzarella Cheese, grated
- 2 tablespoons Frigo® Whole Milk Ricotta Cheese
- 2 tablespoons tomato salsa
- 4 (10-inch) flour tortillas
Optional Toppings:
- Fresh cilantro, lettuce, cabbage, tomatoes, bell peppers, sliced olives, jalapeños, salsa, and/or cheesy queso dip
Directions
In a small bowl, combine the shredded chicken, black beans, corn, Frigo® Fresh Mozzarella Cheese, Frigo® Whole Milk Ricotta Cheese, and salsa. Stir to combine.
Place filling in the center of the tortilla. Then, roll it up burrito-style with ends closed to encase the filling.
With the seam side down, toast in a non-stick pan over medium-high heat until golden brown -about 4 minutes. This seals in the cheese filling, making for a tidy lunch box. Repeat on other side for 3 minutes. Serve with favorite toppings, salsa, or cheesy queso dip, or refrigerate overnight for lunch.
