Soft, cheesy nacho-infused bread pockets filled with creamy, spicy chicken—perfect for a bold and satisfying snack or casual meal.

460 g all‑purpose flour

6 g baking powder

8 g salt

40 g crushed cheese nachos (coarse)

15 g honey

25 g butter, softened

275 ml lukewarm water

30 g crushed nachos (for coating)

Sunflower oil (for shaping)

700 g chicken thighs, cubed

4.5 g salt (for chicken)

3 g cayenne powder

4 g onion powder

3 g garlic powder

2 g black pepper

25 ml olive oil

20 g sweet soy sauce (ketjap manis)

40 g hot chili sauce

60 g mayonnaise

Extra nachos (for serving)

Lettuce leaves (for serving)

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Grind 40 g nachos into coarse crumbs using a food processor.
In a large bowl, mix flour, baking powder, salt, and crushed nachos. Add honey, butter, and water. Knead 10–12 minutes until smooth.
Cover and let rest for 30 minutes.
Season chicken with salt, cayenne, onion powder, garlic powder, pepper, and olive oil. Mix and set aside.
Divide dough into 8 balls (~100 g each). Grease hands and flatten each ball gently.
Cover and let rest for another 30 minutes.
Grease the work surface again. Stretch each dough ball into a 30 cm round.
Sprinkle extra crushed nachos over each round. Fold top and bottom toward center, then sides inward to form a square.
Flatten into ~20 cm square, then fold again into a rectangle. Seal gently.
Place parcels on parchment-lined baking sheet. Bake at 200 ℃ for 20–25 minutes until golden.
While baking, cook chicken in a pan for 4–5 minutes. Add soy sauce and chili sauce, cook another 2–3 minutes. Remove from heat and stir in mayonnaise until creamy.
Serve warm bread pockets with creamy chicken, nachos, and lettuce on the side.

Adjust cayenne or chili sauce to control spice level.
Add shredded cheese or herbs like cilantro or green onion to filling for extra flavor.
Replace chicken with roasted cauliflower or chickpea mash for a vegetarian option.
Use BBQ, garlic aioli, or chipotle mayo as alternative sauces.
Unfilled bread can be frozen and reheated in oven before serving.