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jalapeno chicken pocket starbucks recipe

Jalapeño Chicken Pocket Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 flatbreads (about 8-inch oval or round)
  • 1 cup cooked chicken breast, shredded
  • 2 oz cream cheese, softened
  • 1/2 cup pepper jack cheese, shredded
  • 3 tbsp pickled jalapeños, drained and roughly chopped
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp butter, softened

Method
 

  1. Combine the 1 cup shredded chicken, 2 oz cream cheese, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp salt in a bowl. Fold in the 3 tbsp pickled jalapeños and 1/2 cup pepper jack cheese until evenly combined.
  2. Spoon half the filling onto one side of each flatbread, leaving a 1/2-inch border, then fold the other half over and press gently to close.
  3. Brush the outside of both pockets with the 1 tbsp softened butter. Cook in a skillet over medium heat for 3 to 4 minutes per side, pressing lightly, until deep golden and the cheese is melted.
  4. Transfer to a cutting board, slice each pocket diagonally, and plate cut-side up with a few extra pickled jalapeño slices on top.

Notes

These are best eaten fresh off the pan, but they reheat well in a skillet if you've made them ahead. If you're using fresh jalapeños instead of pickled, taste the filling before adding the salt since fresh peppers don't carry the brine that adds flavor here. Naan gives the most forgiving pocket because it's thick enough to hold the filling without tearing.