Mexican chicken pockets bring together the bold flavours of Mexican street food in a compact baked snack that works beautifully for Ramadan iftar spreads. The filling blends tender chicken, beans, vegetables, and cheese, lightly spiced with chipotle to add warmth without overwhelming heat. Wrapped inside tortillas and baked until crisp, these pockets create a golden crust while keeping the filling juicy inside. The recipe reflects a modern adaptation of handheld Mexican favourites like quesadillas and empanadas. By using tortillas instead of pastry, the pockets stay light and cook quickly in the oven. During Ramadan, when families look for filling yet easy-to-prepare snacks for breaking the fast, these baked pockets become a practical option. The fresh tomato salsa on the side adds brightness and balance, making every bite flavourful and satisfying.