Mix filling: In a bowl, toss shredded chicken and cheese together. Add optional spices if using.

Cut tortillas: Stack tortillas and slice each in half to create 8 half-moons.

Form pockets: Take one half-moon, fold into a cone shape overlapping the straight edges to make a triangle pocket with an open top. Place fold side down to keep shape.

Fill & seal: Spoon 3-4 tbsp of chicken-cheese filling into each pocket (don’t overfill!). Dip your finger in water and run along the inside open edge, then press firmly for 5 seconds to seal. Use a fork to crimp edges if desired.

Cook: Heat skillet over medium heat, add ½ tbsp oil or butter. Place pockets sealed-edge down. Cook 2-3 minutes until golden brown, then flip and cook another 2 minutes. Repeat with remaining pockets, adding oil as needed.

Rest & serve: Let pockets cool for 1 minute before eating to avoid hot cheese burns. Serve with your favorite dips!