Parchment chicken pockets: bind ground chicken with egg, spread on parchment, layer mustard, sriracha, tomato and mozzarella, fold using the paper, and air-fry at 180°C for 20 minutes until set and melty.
Instructions
- 1
Mix the ground chicken with the egg and a pinch of salt until evenly combined — the egg is what holds the wrap together once you fold it.
- 2
Spread the chicken mixture onto a sheet of parchment paper in a rectangle roughly the size of two slices of toast side by side.
- 3
Spread the dijon mustard edge to edge over the chicken, then drizzle on sriracha. Layer tomato slices and mozzarella over half of the rectangle.
- 4
Fold the chicken in half using the parchment, keeping the paper on the outside. Transfer the wrapped pocket straight into the air fryer.
- 5
Air fry at 180°C / 350°F for 20 minutes — the parchment holds the shape while the cheese melts and the chicken sets firm. Slice open before serving.
20:00
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Frequently Asked Questions
Why mix egg into the chicken?
The egg binds the ground chicken so the pocket folds and holds its shape without a wrap or breadcrumbs — it sets firm as it cooks.
Does the parchment go in the air fryer?
Yes — it stays on the outside, holding the pocket’s shape while the chicken cooks and the cheese melts. Fold it snugly so nothing leaks.
Is this low-carb?
Yes — there is no bread or tortilla, just seasoned chicken around the filling, so it is a naturally low-carb, high-protein pocket.