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Taco Pockets

Made With


  • 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


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 the filling in the center of each tortilla. Then, roll them up burrito-style with the ends closed to encase the filling.

With the seam side down, toast each taco pocket in a nonstick 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 the other sides for 3 minutes. Then, serve with your favorite toppings, salsa or cheesy queso dip, or refrigerate overnight for lunch.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at

Ricotta|Fresh Mozzarella Cheese Recipes

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