Lime Zested Chicken Pockets

Everyone knows I love a good quesadilla, and that I could probably eat them every day. Well, that and pizza. And probably cookies. And because I didn’t want to have a hundred quesadilla posts on this page, I decided to make something *like* a quesadilla, but perhaps in a different format.

And the chicken pocket was born.

Now I’m not the first to make a chicken pocket (see: hot pockets). It’s not incredibly original or anything, except for the fact that most of the ingredients are from locally grown gardens. I am crushing on locally grown produce for two reasons: 1) You know who grew it 2) It’s basically free. Also, I think it tastes better and crispier, but hell, this could be in my head.

Alas, the recipe for my Lime Zested Chicken Pockets. Start salivating….. now.

Prep Time: 10 mins

Cook time: 20 mins


  • 1 ear of boiled corn on the cob
  • 1 green pepper, sliced into small strips
  • 1/2 white onion, sliced
  • 1 fresh lime
  • 1 chicken breast
  • 1/2 cup sliced mushrooms
  • 1/2 cup shredded cheese
  • 5 tbsp butter, divided


Slice the kernels off a boiled ear of corn. Cut onion and green pepper into small strips. Combine corn, onion and green pepper into a bowl.

Squeeze lime juice over vegetables and mix thoroughly.

In a skillet, heat 2 tbsp butter over medium heat. Once melted, add chicken and sliced mushrooms. Cook until chicken is no longer pink at center. Remove chicken and mushrooms from heat and transfer to cutting board. Cut chicken into small bite-sized portions.

Layer ingredients on a tortilla in the following order: 1/2 of the cheese, all of the lime-zested vegetable mixture, chicken, mushrooms, and the remaining cheese. Fold the tortilla in at the bottom and top of the tortilla first, followed by each side, as seen in the photo below.

Brush 2tbsp of butter on a grill pan, and melt over medium heat. Once the butter is melted, lay pockets seam side down in the pan.  Brush the pockets with the remaining tbsp of butter.

Fry on each side until light and crispy grill marks appear on the tortilla. This should be about 3-5 minutes for each side.

Once pockets are heated and crispy, remove from heat and cut diagonally. Serve hot and enjoy!

This is a nice low-calorie quick meal. If you want to make it a bit healthier, nix the cheese, use cooking spray or olive oil instead of butter and go vegetarian!

3 thoughts on “Lime Zested Chicken Pockets

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