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Creamy Harissa Chicken Tortilla Pockets #shorts #food #viral



​Creamy Harissa Chicken Tortilla Pockets
​Ingredients:
​Tortillas: Flour tortillas, cut in half.
​Protein: Chicken breast or thighs (finely diced).
​Vegetables: 1 Onion (chopped), 1 Bell pepper (finely diced).
​The Sauce: 2 tbsp Greek yogurt, 2 tbsp Harissa paste.
​Spices: Salt, black pepper, paprika, turmeric, and ground rosemary.
​Cheese: Mozzarella (shredded).
​Garnish: Fresh parsley and chili flakes.
​Cooking Oil: Olive oil.
​Instructions
​1. Sauté the Filling
​Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, sautéing until softened. Add the diced chicken and season with salt, black pepper, paprika, turmeric, and ground rosemary. Cook until the chicken is golden and fully cooked through.
​2. Make it Creamy
​Turn the heat to low. Stir in the Greek yogurt and harissa paste. Mix well until the chicken is evenly coated in a thick, spicy sauce. Remove from heat.
​3. Assemble the Pockets
​Take a half-circle tortilla piece.
​Place a generous spoonful of the chicken mixture in the center.
​Add a sprinkle of mozzarella cheese.
​Fold the tortilla into a pocket (a triangle or a tight fold) to keep the filling secure.
​4. The “Pizza Tray” Bake
​Preheat your oven to 200°C (400°F). Arrange the pockets tightly next to each other on a pizza tray. Top the entire tray with an extra layer of mozzarella—this will melt the pockets together for a “pull-apart” effect.
​5. Bake and Garnish
​Bake for 10–12 minutes, or until the tortillas are crisp and the cheese on top is bubbly and golden.
​Finishing Touch
​Once out of the oven, sprinkle with fresh parsley for brightness and chili flakes for an extra bite.
#fyp #food #love #instafood #viral

19 Comments

  1. @rabeb_cuisine

    ​Creamy Harissa Chicken Tortilla Pockets
    ​Ingredients:
    ​Tortillas: Flour tortillas, cut in half.
    ​Protein: Chicken breast or thighs (finely diced).
    ​Vegetables: 1 Onion (chopped), 1 Bell pepper (finely diced).
    ​The Sauce: 2 tbsp Greek yogurt, 2 tbsp Harissa paste.
    ​Spices: Salt, black pepper, paprika, turmeric, and ground rosemary.
    ​Cheese: Mozzarella (shredded).
    ​Garnish: Fresh parsley and chili flakes.
    ​Cooking Oil: Olive oil.
    ​Instructions
    ​1. Sauté the Filling
    ​Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, sautéing until softened. Add the diced chicken and season with salt, black pepper, paprika, turmeric, and ground rosemary. Cook until the chicken is golden and fully cooked through.
    ​2. Make it Creamy
    ​Turn the heat to low. Stir in the Greek yogurt and harissa paste. Mix well until the chicken is evenly coated in a thick, spicy sauce. Remove from heat.
    ​3. Assemble the Pockets
    ​Take a half-circle tortilla piece.
    ​Place a generous spoonful of the chicken mixture in the center.
    ​Add a sprinkle of mozzarella cheese.
    ​Fold the tortilla into a pocket (a triangle or a tight fold) to keep the filling secure.
    ​4. The "Pizza Tray" Bake
    ​Preheat your oven to 200°C (400°F). Arrange the pockets tightly next to each other on a pizza tray. Top the entire tray with an extra layer of mozzarella—this will melt the pockets together for a "pull-apart" effect.
    ​5. Bake and Garnish
    ​Bake for 10–12 minutes, or until the tortillas are crisp and the cheese on top is bubbly and golden.
    ​Finishing Touch
    ​Once out of the oven, sprinkle with fresh parsley for brightness and chili flakes for an extra bite.

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