Upgrade Taco Night With These Easy Taco Pockets

Exciting news! I have teamed up with the awesome folks over at Flatout bread to bring you these super easy and super tasty taco pockets. You can serve these to your guests or family, and you can indulge yourself at just 112 calories and 2 smart points each! I love Flatout bread and use them weekly to keep me on track, and they are also now officially endorsed by Weight Watchers. How cool is that!  

There are several varieties, and you can search their store locator here to see where you can pick them near you. 

Enjoy time with family and friends, and whip up some of these. They are sure to become a crowd favorite among your partygoers!

What makes this dish a hit?

• Ingredients – It's full of meat, veggies, fiber, and cheesy goodness. How can anyone resist?
• Taste  – Call me biased but I think they are even better than takeout tacos.
• Easy – Making these healthy taco pockets is achievable for any cook no matter their skillset. 
• Amount – You can prep many of these quickly and feed a crowd looking for a delicious, healthy option.
• Leftovers – These healthy taco pockets store perfectly for lunch the next day, so make a little extra for next week!

These healthy taco pockets are the perfect dish for any occasion 

• They can be served as a meal for you and your family, or as an appetizer at a gathering or party. 
• It's a fast meal. You can prep almost everything beforehand, and clean-up is a snap. 
• It gives the kids a meal they will enjoy alongside you. 
• Only 2 WW points per serving on all three color programs. It’s 3 PP. (You can find all the nutritional information in the recipe card)

Ingredients

• 6 Flatout original light flatbread
• 1 lb raw extra lean ground beef
• ½ cup diced peppers
• ½ cup diced onion
• 1.5 Tbsp taco seasoning - add more to taste if you prefer
• ¾ cup shredded reduced-fat cheese - I used a three cheese blend
• 1 Tbsp flour
• 1 Tbsp water
• Cooking spray
• Sour cream & salsa for topping (optional)
• Feel free to add in diced tomato (optional)

Tips and tricks for making this recipe

1. Cook the meat, peppers, and onions, and freeze it as a meal prep for busy nights. It’s an easy way to stay on your plan or routine. Just reheat the frozen meat and veggies in the pan and continue as instructed below.
2. Slice the Flatout flatbread ahead of time.
3. Follow the directions closely and remember to drain your ground beef.

Variations and substitutions 

1. Use other meats - You can use a few different kinds of meat in this dish, but I prefer beef. These work best, but just about anything can work:
   1. 1. 1. 1. 1. • Turkey
                  • Chicken
                  • Fish
2. Variety of cheeses – Blended cheeses are delicious in this dish, but if you don’t have a taco blend in the fridge, grab whatever you have on hand. Cheddar adds a lot of flavor to these, and spicy jack cheese can kick it up to next level of deliciousness.
3. Use fresh herbs – Fresh cilantro and Oregano add a fantastic flavor that people will remember.

Show our work: Weight Watchers points (per serving)

• Flatout original light flatbread -- 1 point
• Extra lean ground beef -- 1 point
• Shredded reduced-fat cheese -- 1 point
• Taco seasoning, sour cream, flour -- 1 point

How to make Flatout Weight Watchers friendly taco pockets (step-by-step instructions)

1. Cook and drain your ground beef in a pan on the stove over medium heat. Add in diced peppers & onions with the taco seasoning, plus a few tablespoons of water, and cook for 10 minutes.
2. Preheat oven to 375F, and spray a baking sheet with nonstick cooking spray.
3. Cut your Flatout wraps in half using a pizza cutter.
4. In a small bowl, mix your flour and water to form a thick paste, adding more water if too thick.
5. As shown in the photos, put a small amount of flour paste at the top of your half wrap, but only halfway across. Fold them over to form a cone shape, and the flour paste will seal them.
6. Add a few spoonfuls of taco beef mixture, about ¼ cup. Don’t overfill, then add a tiny sprinkle of cheese, leaving enough room to seal them.
7. Place some more flour paste on the top piece of your wrap and seal it closed, forming a triangle shape. Repeat with all 12 pieces.
8. Place on the baking sheet and spray pockets with some cooking spray on one side.
9. Bake in the oven for 10 minutes
10. Serve fresh from the oven with sour cream and salsa for dipping.
11. Makes 12 pockets at 2 smart points each on all 3 MyWW programs (3 points plus)

Delicious and Easy Taco Pockets

Drizzle

Delicious, easy, something the whole family will enjoy, and only 4 WW points!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer

Servings 12

Calories 112 kcal

Ingredients

  

1x2x3x

• 6 Flatout original light
• 1 lb raw extra lean ground beef
• ½ cup diced peppers
• ½ cup diced onion
• 1.5 tablespoon taco seasoning add more to taste if you prefer
• ¾ cup shredded reduced fat cheese I used a 3 cheese blend
• 1 tablespoon flour
• 1 tablespoon water
• Cooking spray
• 2 tablespoon Sour cream & salsa for topping optional
• Feel free to add in diced tomato if you wish

Instructions

 

• Cook and drain your ground beef in a pan on stove over medium heat, add in diced peppers & onions and taco seasoning, plus a few tablespoons of water and let cook for 10 minutes.
• Preheat oven to 375F, spray a baking sheet with some non stick cooking spray.
• Cut your flatout wraps in half using a pizza cutter.
• In a small bowl mix your flour and water together to form a thick paste, add more water if too thick.
• As show in picture place a small amount of flour paste at the top of your half wrap, but only half way across. Fold over to form a cone shape and the flour paste will seal them.
• Add in a few spoonfuls of taco beef mixture, about ¼ cup just don't overfill, and a small sprinkle of cheese, leave enough room to seal them.
• Place some more flour paste on the top piece of your wrap and seal closed, forming a triangle shape. Repeat with all 12 pieces.
• Place on baking sheet and spray pockets with some cooking spray just on the one side.
• Bake in oven for 10 minutes
• Serve warm from the oven with sour cream and salsa for dipping.

Notes

Makes 12 pockets at 4 WW points each. *Feel free to half the recipe if you only want 6 pockets, and yes you can swap out ground turkey. Pockets best served immediately.

Nutrition

Calories: 112kcalCarbohydrates: 7.9gProtein: 14.6gFat: 3.6gSaturated Fat: 1.4gSodium: 264mgFiber: 5g

Tried this recipe?Let us know how it was!