Rainbow Teriyaki Chicken Quesa-Pockets
A playful Japanese-Mexican fusion made especially for kids. Soft mini tortillas are filled with sweet teriyaki chicken, colorful veggies, and melted cheese, then folded into easy-to-hold pockets. Fun, mildly sweet, and perfect for little hands.
🛒Ingredients
- 12 cups cooked chicken breast, diced into small cubes
- 23 tablespoons teriyaki sauce
- 34 small flour tortillas (about 10 cm diameter)
- 41/2 cup shredded mild cheddar or mozzarella cheese
- 51/4 cup grated carrot
- 61/4 cup canned corn, drained
- 71/4 cup small diced cucumber (seeds removed)
- 81 tablespoon olive oil or butter for cooking
👨🍳Instructions
In a small pan over medium heat, mix the diced chicken with teriyaki sauce and cook for 3–4 minutes until warm and slightly sticky. Remove from heat.
💡Tip: Cut the chicken into small bite-sized cubes so the filling stays neatly inside the pockets.
Lay a tortilla flat and sprinkle cheese evenly over one half. Add a spoonful of teriyaki chicken, then top with carrot, corn, and cucumber.
💡Tip: Do not overfill the tortilla to prevent ingredients from spilling out.
Fold the tortilla in half to create a pocket and gently press it down.
💡Tip: Press lightly so the filling spreads evenly but does not squeeze out.
Heat olive oil or butter in a pan over medium heat. Cook each pocket for 2–3 minutes per side until golden brown and the cheese melts.
💡Tip: Cook on medium heat so the tortilla crisps without burning.
Let cool slightly, cut each pocket in half, and serve warm.
💡Tip: Allow the pockets to cool for a few minutes before serving to kids.
📊Nutritional Information
Approximately 320 calories per serving
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