Taco Pockets

Taco Pockets
mins prep time
mins cooking time
2-4 servings
Ricotta|Fresh Mozzarella Cheese

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 www.EmilyEllyn.com.