Chicken Hot Pockets
Crispy chicken hot pockets with pesto, spinach, and mozzarella, air fried in 30 minutes.
Ingredients
- 1 lb ground chicken 450 g
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp pesto
- 1 cup spinach 30 g
- 1/2 cup red onion, thinly sliced 60 g
- 1/4 cup sundried tomatoes, chopped 30 g
- 1/2 cup shredded mozzarella cheese 60 g
- 1/4 cup grated Parmesan cheese 25 g
Instructions
Mix chicken with spices:
In a bowl, mix ground chicken with paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper until evenly combined.Portion chicken mixture:
Lay a parchment sheet on a work surface and place half the chicken mixture on it. This recipe yields 2 hot pockets, so divide all ingredients in half.Roll into thin rectangle:
Cover with another parchment sheet and roll the chicken into a thin rectangle with a rolling pin.Add toppings on half:
Remove the top parchment and spread half the toppings—pesto, spinach, red onion, sundried tomatoes, and mozzarella—over one half of the chicken rectangle.Fold to seal pocket:
Fold the parchment so the chicken layer encloses the toppings, creating a sealed pocket.Crimp edges with fork:
Crimp the edges with a fork to ensure a tight seal.Sprinkle Parmesan on top:
Sprinkle half the Parmesan on top, pressing gently to make it stick.Air fry at 375°F:
Place in the air fryer and cook at 375°F (190°C) for 12–15 minutes until fully cooked.Repeat and serve hot:
Repeat for the second hot pocket. Slice and serve hot.