In this pocket the wrap is the chicken itself, ground meat bound with an egg so it folds cleanly and sets firm as it cooks, with no bread or tortilla anywhere. Spread the mixture thin on parchment, layer on Dijon mustard, sriracha, tomato and mozzarella, then use the paper to fold everything in half. Keeping the parchment on the outside matters: it gives the soft mixture structure in the air fryer, so the pocket comes out neat rather than slumped. Cook at 180°C (350°F) for 20 minutes, until the chicken feels firm at the thickest part and the cheese has melted.
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.