“Pockets” with Chicken for Breakfast
by Editorial Staff
I call these sandwiches pockets. It is very convenient to give them to children to school or take them with you to the forest, to a picnic, to the country house, on the road. They are made quickly and from what is at hand. You can use meat or fish, any vegetables, tortilla or pita bread. I had a few pieces of fried chicken left from lunch and decided to make closed pizzas.
Ingredients
- Tortilla cakes – 2 pcs.
- or pita
- Fried chicken fillet
- Pickled cucumbers – 2 pcs.
- Bulgarian pepper – 0.5 pcs.
- Mayonnaise (spicy) or sour cream – about 2 teaspoon.
- Hard cheese – 100 g
- Green onion – 1 feather
Directions
- Chop the fried chicken finely.
- Chop the pickled cucumbers, bell peppers and green onions.
- For making pocket sandwiches, I have ready-made corn cakes. You can use pita bread. Put chicken on one half of the flatbread, add a little spicy mayonnaise to it (you can use sour cream).
- Then pickled cucumber, bell peppers and finely chopped green onions.
- Place grated cheese on the edge of the stuffed flatbread.
- Close the “pockets” (fold the cakes in half) and press along the edges.
- Preheat a dry frying pan and place the stuffed flat cakes folded in half on it. Fry a little until the cheese is melted.
- When turning the cakes, press the edges with the cheese a little so that the filling does not fall out. The melted cheese will firmly grip the edges of the “pockets” in an even layer. Fry the cakes until golden brown on both sides.
Bon Appetit!
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