Add the cubed chicken breast along with paprika, salt, and garlic powder.

Cook for about 6–8 minutes, stirring occasionally, until the chicken is fully cooked.

Add the diced red and yellow bell peppers along with the chopped green chillies or jalapeños.

Stir in the pizza sauce and cook for another 2–3 minutes until everything is well combined.

Add the cream cheese and mix until it melts into the sauce and creates a creamy filling.

Remove from heat and allow the mixture to cool slightly.

Take the large tortillas and cut them in half.

Place a small handful of shredded mozzarella cheese in the center of each half.

Add 2–3 tablespoons of the cooked chicken filling on top.

Sprinkle a little more mozzarella over the chicken.

Fold and seal the tortilla to form a triangle pocket.

Repeat with the remaining tortillas until all pockets are prepared.

Preheat the oven to 180°C (350°F).

Grease a circular baking dish with butter and spread 2 tablespoons pizza sauce over the base.

Arrange the prepared tortilla pockets in the dish. If your dish is smaller, bake them in batches (for example, 6 at a time).

Brush the tops lightly with more pizza sauce.

Sprinkle additional mozzarella cheese and oregano on top.

Bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let the pockets cool for a few minutes before serving. They’re best enjoyed hot while the cheese is still gooey.