Taco pockets

Ingredients:

• 1 chicken breast (220 - 280 g), cut in half horizontally and cut into thin strips
• 1/2 cup salsa verde + extra for serving, e.g. Good & Gather
• 1 can (425 g) canned chickpeas, rinsed
• 1 sachet (30 g) taco seasoning
• 2 tablespoons of vegetable oil
• 1 sweet red pepper, diced
• 1 white onion, diced
• 1 cup of grated Mexican cheese mix (110 g)
• 0.5 cups loosely packed cilantro leaves, chopped
• 1/4 cup pickled jalapeño rings, chopped
• 1 small avocado, diced
• 1/4 cup premium flour
• 6 wheat tortillas, 20 cm in diameter.
• Sour cream, guacamole, hot sauce and lime wedges, for serving

Preparation:

1. In a medium bowl, combine the chicken and salsa. Cover and refrigerate for 30 minutes.
2. Preheat oven to 220°C. Generously spray a baking sheet with cooking spray and set aside.
3. In a medium saucepan, combine the chickpeas, taco seasoning, and 3/4 cup water. Bring to a boil over medium heat and simmer until thickened, about 3 minutes. Remove from heat and mash about half of the chickpeas with the back of a spoon; set aside.
4. In a medium skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Add the bell pepper and onion, season with a pinch of salt, and cook, stirring frequently and reducing the heat as needed to prevent burning, until the vegetables are tender, about 6 minutes.
5. Transfer the vegetable mixture to a plate and return the pan to medium-high heat. Add the remaining 1 tablespoon of vegetable oil to the pan and heat until shimmering. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes.
6. Remove the chicken from the heat and add the cheese and half of the vegetable mixture. Stir the remaining vegetable mixture into the chickpeas along with the cilantro, jalapeño, and avocado. Taste both mixtures and adjust the salt if needed.
7. In a small bowl, mix flour with 3 tablespoons of water to form a glue-like paste, adding more water if necessary. Cut the tortillas in half and cover them with a damp towel. Using the back of a spoon, coat the cut edges of each half of the tortilla with the flour paste. Fold the opposite ends of the tortilla over each other slightly to form a cone. Carefully seal the seam. Cover with a damp towel and repeat with the remaining tortillas.
8. Fill the cone with 1/3 cup of the chicken mixture. Brush the top edge with flour mixture, then pinch both edges together to seal the filling inside the pocket. Place seam-side down on the prepared baking sheet and repeat with the remaining tortilla cones, chicken mixture, and chickpea mixture. You should have 6 pockets with each filling.
9. Lightly spray the pockets with cooking spray. Bake, turning them halfway through, until golden brown and the filling is heated through, 15-20 minutes. Serve the pockets with sour cream, guacamole, hot sauce, lime wedges, and salsa.