If you are looking for a way to enjoy the bold, aromatic flavors of a Middle Eastern street food wrap without all the heavy carbs of traditional pita bread, these Crispy Sesame Shish Taouk Chicken Pockets are about to change your life. This recipe uses a brilliant low-calorie volume hack: taking high-protein, herb-packed ground chicken and wrapping it tightly inside rice paper sheets that have been soaked in a beautifully seasoned sumac egg wash.
By doubling up the rice paper sheets, you create a sturdy, thick pocket that puffs up and turns ultra-crispy, golden, and blistered in the air fryer or oven—mimicking a flaky pastry texture. Infused with fresh parsley, cilantro, and warm Shish Taouk spices, and finished with a crunchy sesame crust, these pockets are perfect for dipping into a hot, cozy bowl of lentil soup!
Prep time, Cook time, Servings
Prep time: 15 minutes
Cook time: 12-15 minutes
Yield: 3 large crispy pockets
Ingredients
For the Shish Taouk Chicken Filling
1 large chicken breast, finely minced or ground
½ onion, finely minced
½ bell pepper, finely minced
2 tbsp fresh parsley, finely chopped
2 tbsp fresh cilantro, finely chopped
1 tsp sumac
1 tbsp Shish Taouk (or Shawarma) seasoning * Note: If you don't have the pre-made blend, mix together: ½ tsp cumin, ½ tsp garlic powder, ¼ tsp coriander, ¼ tsp paprika, a pinch of cinnamon, and a pinch of ground cloves.
Salt and black pepper to taste
For the Crispy Crust & Wrapper Assembly
6 round rice paper sheets (we will use 2 sheets per pocket for extra strength and maximum crunch!)
2 large eggs (optional: + 1 tbsp of milk optional)
1 tsp sumac (for the egg wash)
1-2 tbsp sesame seeds (for the crust)
Fresh parsley and lime wedges for the final decoration
Step-by-Step Instructions
1. Prep the Shish Taouk Filling
In a medium mixing bowl, combine your finely minced chicken breast, minced onion, and minced bell pepper. Toss in the chopped fresh parsley and cilantro. Season the mixture generously with the Shish Taouk (or Shawarma) spice blend, 1 teaspoon of sumac, salt, and black pepper. Use your hands or a spatula to mix everything thoroughly until the herbs and spices are completely integrated.
2. Whisk the Sumac Egg Wash
In a wide, flat dish or shallow pie plate (large enough to fit a sheet of rice paper), crack the 2 eggs. Add 1 teaspoon of sumac and a pinch of black pepper. Whisk vigorously with a fork until the egg wash is completely smooth and the vibrant red sumac is evenly distributed.
3. Assemble the Double-Layer Pockets
Dip one sheet of rice paper into the sumac egg wash for 3 seconds until pliable, then lay it flat on a clean cutting board or workspace.
Immediately dip a second sheet of rice paper into the egg wash and place it directly on top of the first sheet. This double-layer trick is the secret to preventing tears and getting that perfect, puffy pastry texture!
Scoop one-third of your seasoned chicken mixture and shape it into an elongated log right down the center of the double-layered rice paper.
Fold the top and bottom edges over the meat, then fold the sides inward tightly to create a clean, secure, elongated pocket or boat shape.
4. Add the Crunchy Sesame Crust
Scatter your sesame seeds in a flat layer on a small plate. Take your assembled chicken pocket and gently press the top side firmly into the sesame seeds so they stick to the wet egg wash, creating a beautiful, thick crust. Repeat the assembly process for the remaining 2 pockets.
5. Bake or Air Fry to Perfection
Place the pockets sesame-side up into your air fryer basket (lined with parchment paper for easy cleanup) or onto a baking sheet.
Air Fryer Method: Cook at 375°F (190°C) for 12–15 minutes.
Oven Method: Bake at 400°F (200°C) for 15–18 minutes.
You'll know they are done when the chicken is fully cooked through and the rice paper wrapper has expanded, turned a gorgeous golden-brown, and feels completely crispy to the touch.
6. Decorate and Serve 🎉
Transfer your hot pockets onto a serving plate. For the final touch, decorate them with a generous scatter of fresh parsley and a couple of fresh lime wedges. Serve them hot alongside a comforting bowl of lentil soup, dip generously, and enjoy!