One bite of their Starbucks Jalapeno Chicken Pocket, and I was hooked. It’s the perfect balance of creamy, spicy, and savory, all wrapped up in a crispy, golden lavash flatbread. I couldn’t stop thinking about it—and let’s be real, it’s hard to limit yourself to just one!
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How to make Starbucks Jalapeno Chicken Pocket
The Starbucks Jalapeño Chicken Pocket is a warm, savory flatbread pocket filled with diced chicken, jalapeño cream cheese, poblano and jalapeño peppers, and a three-chile-pepper cheese blend, all wrapped in a toasted chile lavash flatbread.
Ingredients
For the Filling:
- 1½ cups cooked chicken, diced or shredded (use rotisserie chicken for an easy option)
- ½ cup charred poblano peppers, diced (alternatively, use roasted green bell peppers for mild heat)
- 2-3 green jalapeños, finely chopped (adjust quantity based on your spice tolerance)
- ½ cup shredded three-chile pepper cheese (or a mix of Monterey Jack, cheddar, and asadero cheese)
- 3 tbsp cream cheese (softened to room temperature)
- 3 tbsp sour cream (to add creaminess)
- A pinch of smoked paprika (for extra flavor)
- Salt and pepper to taste
For the Wrapping:
- Large lavash flatbreads or tortillas (choose lavash for authenticity, but tortillas work too)
- 1 tbsp olive oil or melted butter (for brushing the tops)
Instructions
Step 1: Prepare the Ingredients
- Cook the chicken: If you’re not using rotisserie chicken, season chicken breasts with salt, pepper, and smoked paprika. Cook them in a skillet or bake until fully cooked. Let it cool, then dice or shred it into bite-sized pieces.
- Roast the peppers: Char the poblano peppers over an open flame or under a broiler until the skin blackens. Peel the skin, remove the seeds, and dice them into small pieces. Dice the jalapeños as well.
Step 2: Prepare the Filling
- In a mixing bowl, combine the cooked chicken, charred poblanos, chopped jalapeños, cream cheese, sour cream, shredded cheese, and smoked paprika. Mix well until everything is evenly coated.
- Taste the mixture and adjust the seasoning with salt, pepper, or more jalapeños (if you’re feeling adventurous).
Step 3: Assemble the Pockets
- Lay a piece of lavash flatbread or tortilla on a clean surface. Place about ¼ cup of the chicken mixture in the center of the flatbread.
- Fold the sides of the lavash over the filling to form a sealed pocket. You can also roll them like burritos if you prefer.
Step 4: Toast the Pockets
- Heat a non-stick skillet or griddle over medium heat.
- Brush the tops of the pockets lightly with olive oil or melted butter. Place the pockets seam-side down on the skillet.
- Toast for 2-3 minutes on each side, or until the flatbread becomes golden brown and crispy.
- Cut the pockets in half and serve them hot. You can pair them with salsa, guacamole, or even a side of sour cream for dipping.
Tips to Perfect Your Jalapeño Chicken Pocket
- Adjust the spice level: If you love heat, keep the seeds in the jalapeños or add a few dashes of hot sauce to the filling. For a milder version, reduce the number of jalapeños and substitute bell peppers as needed.
- Don’t skip the poblano peppers: These add a smoky depth of flavor that really makes the filling stand out. Roasting them is key!
- Customizable flatbread options: While lavash provides an authentic Starbucks-style pocket, feel free to use tortillas or even naan bread as a substitute in a pinch.
- Cheese substitutes: If you can’t find three-chile pepper cheese, any melty cheese (like mozzarella or cheddar) combined with a sprinkle of crushed red pepper will work beautifully.
- Storage suggestion: These pockets are great for meal prep! Store them in an airtight container in the fridge for up to 3 days—Reheat in a skillet for that fresh-toasted crispiness.
What to serve with
The Starbucks Jalapeño Chicken Pocket is a flavor-packed, spicy, and satisfying dish all on its own. However, pairing it with some complementary sides and beverages can elevate the meal experience and create a well-rounded snack, lunch, or even dinner.
- Creamy Avocado Dip: A rich avocado dip or guacamole creates the perfect balance to the spiciness of the Starbucks Jalapeno Chicken Pocket. The creamy flavors enhance the jalapeño kick while cooling your palate.
- Sour Cream or Cilantro-Lime Crema: A tangy dip made with sour cream, lime juice, and finely chopped cilantro works as a delightful, cooling contrast to the heat of the jalapeños.
- Salsa or Pico de Gallo: Fresh tomato salsa or pico de gallo adds a zesty, juicy element that brightens the flavors of the dish.
- Spicy Chipotle Mayo: For those who love their food a little extra spicy, smoky chipotle mayo rounds out the flavors beautifully.
Ingredients Substitutes
There are plenty of ways to modify the ingredients in the Starbucks Jalapeño Chicken Pocket.
1. Chicken Substitutes
The chicken in the Starbucks Jalapeno Chicken Pocket brings protein and a savory base, but there are great alternatives if you’re looking to switch it up.
Rotisserie Chicken Replacement:
- Use canned chicken or pre-cooked shredded chicken for convenience.
- Substitute with grilled chicken thighs for juicier and more flavorful filling.
Vegetarian/Vegan Options:
- Try shredded jackfruit for a vegetarian or vegan substitute. Its texture mimics shredded chicken nicely.
- Use firm tofu, crumbled and seasoned, for a protein-rich vegetarian option.
- Plant-based chicken alternatives (available in most supermarkets) work perfectly for replicating the texture and flavor.
2. Cheese Substitutes
Cheese adds a creamy, melty texture to the pockets, but there are alternative options to suit dietary needs or taste preferences.
Three-Chile Pepper Cheese Replacement:
- Use Monterey Jack or cheddar cheese if three-chile cheese isn’t available.
- Pepper Jack cheese is a great alternative that still brings mild spice.
Dairy-Free/Vegan Options:
- Use vegan shredded cheese for similar texture and flavor. Brands like Daiya or Violife offer solid options.
- Nutritional yeast can be added for a cheesy flavor in vegan versions.
3. Cream Cheese Substitutes
Cream cheese provides richness and creaminess to the filling, but there are alternatives depending on taste or dietary needs.
- Regular Cream Cheese Replacement: Use ricotta cheese or mascarpone for similar creaminess and mild flavor.
- Dairy-Free/Vegan Options: Use plant-based cream cheese alternatives, such as those made from cashews, almonds, or coconut.
- Pureed silken tofu can replicate the creamy texture and serve as a good binder for the filling.
4. Sour Cream Substitutes
Sour cream adds tanginess to balance the spices in the pocket, and there are plenty of substitutes to match the texture and flavor.
Regular Sour Cream Replacement:
- Plain Greek yogurt (full-fat or low-fat) is an excellent substitute for sour cream, offering a tangy flavor.
- Use crème fraiche for a richer option.
Dairy-Free/Vegan Options:
- Coconut yogurt or almond yogurt work well in vegan recipes and replicate the tangy creaminess.
- Cashew cream (made from soaked and blended cashews) can provide a similar consistency.
5. Jalapeño Substitutes
The spicy kick from jalapeños is what gives the dish its bold flavor, but some alternatives suit different spice preferences.
Lower Heat Alternatives:
- Use poblano peppers or roasted green bell peppers for a milder heat and smoky flavor.
- Anaheim peppers offer gentle heat that works as a good substitute.
Spice-Free Option:
- Leave out the jalapeños altogether if you want no heat but still want flavor. Consider adding diced green onions for a mild tang.
Extra Heat Alternatives:
- Serrano peppers or fresh chili peppers bring more heat if you’re looking for a spicier pocket.
- Add red pepper flakes or hot sauce to elevate the heat in the filling.
6. Poblano Pepper Substitutes
Poblanos add a unique smoky depth to the filling. If you don’t have access to them, try alternatives that still bring flavor:
- Roasted Bell Peppers: Red or green bell peppers roasted on the grill or stovetop can substitute the smoky richness of poblano peppers.
- Canned Green Chilies: Canned mild green chilies work as an easy alternative for poblano peppers.
- Chipotle Peppers in Adobo (for smoky flavor): Add finely chopped chipotle peppers from adobo sauce to enhance smokiness and spice.
7. Lavash Flatbread Substitutes
Lavash flatbread is light, flexible, and perfect for wrapping, but several other bread options can get the job done.
- Tortillas: Use flour tortillas or large whole wheat tortillas as a substitute.
- Naan: Soft naan bread can be used for a thicker, meatier wrap.
- Gluten-Free Options: Choose gluten-free tortillas if you’re avoiding gluten.
8. Spices and Seasonings Substitutes
Spices add additional depth to the dish, and these substitutes can help replicate or reinvent the flavor:
Smoked Paprika Substitute:
- Regular paprika can be used if smoked paprika isn’t available, though it’ll lack the smoky flavor.
- Add a pinch of cumin or chili powder for similar smokiness.
9. Olive Oil/Melted Butter Substitutes
Brushing olive oil or butter on the pocket helps crisp up the flatbread, but there are healthier alternatives or substitutes if needed.
Healthier Options:
- Use avocado oil or sunflower oil as a lighter alternative to olive oil.
- Spray cooking oil for a low-calorie option.
Final Thoughts
While the Starbucks Jalapeño Chicken Pocket is delicious on its own, pairing it with dips, side salads, soups, and refreshing drinks can transform it into a full, crowd-pleasing meal.
More Starbucks Recipes:
Ingredients
For the Filling:
- 1½ cups cooked chicken, diced
- ½ cup charred poblano peppers, diced
- 2-3 green jalapeños, finely chopped
- ½ cup shredded three-chile pepper cheese
- 3 tbsp cream cheese (softened to room temperature)
- 3 tbsp sour cream
- A pinch of smoked paprika
- Salt and pepper to taste
For the Wrapping:
- Large lavash flatbreads
- 1 tbsp olive oil
Instructions
Step 1: Prepare the Ingredients
- Cook the chicken: If you're not using rotisserie chicken, season chicken breasts with salt, pepper, and smoked paprika. Cook them in a skillet or bake until fully cooked. Let it cool, then dice or shred it into bite-sized pieces.
- Roast the peppers: Char the poblano peppers over an open flame or under a broiler until the skin blackens. Peel the skin, remove the seeds, and dice them into small pieces. Dice the jalapeños as well.
Step 2: Prepare the Filling
- In a mixing bowl, combine the cooked chicken, charred poblanos, chopped jalapeños, cream cheese, sour cream, shredded cheese, and smoked paprika. Mix well until everything is evenly coated.
- Taste the mixture and adjust the seasoning with salt, pepper, or more jalapeños (if you’re feeling adventurous).
Step 3: Assemble the Pockets
- Lay a piece of lavash flatbread or tortilla on a clean surface. Place about ¼ cup of the chicken mixture in the center of the flatbread.
- Fold the sides of the lavash over the filling to form a sealed pocket. You can also roll them like burritos if you prefer.
Step 4: Toast the Pockets
- Heat a non-stick skillet or griddle over medium heat.
- Brush the tops of the pockets lightly with olive oil or melted butter. Place the pockets seam-side down on the skillet.
- Toast for 2-3 minutes on each side, or until the flatbread becomes golden brown and crispy.
- Cut the pockets in half and serve them hot. You can pair them with salsa, guacamole, or even a side of sour cream for dipping.
