Mexican Chicken Pocket - Wonder Bread

Ingredients

• 2 Wonder® Whole Wheat 10" 10 pack
• 1 green onion
• ½ red, yellow or green pepper
• 25g of cooked chicken or tofu
• 20g of cheddar cheese
• 50g of canned kidney beans, drained & rinsed
• 25g frozen peas
• 25g of frozen sweetcorn
• ½ tsp of chipotle paste or mild chili powder
• 1 egg
• Quick salsa
• 1 tomato
• ¼ red onion, chopped finely
• 1 tsp of lime juice
• ¼ tsp of fresh red pepper chili flakes or hot sauce
• Preheat your oven to 400F. Line or grease a baking sheet
• Prepare the filling by chopping the green onion finely, dice pepper, shred or slice cooked chicken/tofu and grate cheddar cheese. Place all ingredients in a medium bowl.
• Add the kidney beans, peas & sweetcorn to the mixture
• Stir in chipotle paste or chili powder
• Crack an egg into a small dish & mix well.
• Cut wraps in half & brush the edges of each half with egg wash.
• Leave for 30 seasons and fold into a cone shape sealing the edges
• Fill each cone with a little bit of mixture. Making sure to not over fill them so they are easy to seal
• Brush remaining edges with egg. Leave for 30 seconds and seal by pressing the edges together firmly.
• Place the pockets on the baking tray. Brush all of the pockets with egg .
• Place in the oven and bake for 10 minutes or until golden brown
• While the pockets are baking, prepared the salsa.