Grilled Chicken Pesto Pockets
These quick grilled chicken pesto pockets combine savory pesto, melty cheese, and tender chicken for a low‑calorie, high‑protein snack ready in under ten minutes. Perfect for meal prep, they’re easy to freeze and reheat, making them a convenient option for busy days.
Maker: Anastasia D’Amario | High Protein Recipes
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
10 min estimated total time for 4 servings.
Explore related saves
Ingredients
- chicken
- pesto
- shredded cheese
- flatbread or pizza dough
Instructions
- 1Preheat a grill or grill pan to medium‑high heat (about 400°F / 392°F).
- 2If using flatbread, cut it into squares large enough to fold over the filling; if using pizza dough, roll out and cut into circles.
- 3Place a portion of the leftover chicken onto each flatbread or dough piece.
- 4Spread a generous layer of pesto over the chicken.
- 5Top with shredded cheese.
- 6Fold the flatbread or dough over the filling to form a pocket and press the edges together to seal (you can crimp with a fork).
- 7Place the pockets on the preheated grill.
- 8Grill the pockets for 3–4 minutes per side, or until the dough is golden brown and the cheese is fully melted.
- 9Remove from the grill and let cool for 1–2 minutes before serving.
- 10Serve hot. Store any leftovers in an airtight container; they reheat well in a toaster oven or microwave.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Grilled Chicken Pesto Pockets?
- About 10 minutes in total: 5 minutes of prep and 5 minutes of cooking.
- How many servings does this Grilled Chicken Pesto Pockets recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Grilled Chicken Pesto Pockets recipe come from?
- It was shared by Anastasia D’Amario | High Protein Recipes on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.