High Protein Buffalo Chicken Hotpockets

Serves 8
facebook.com

Directions

  1. 1Add all-purpose flour to a bowl.
  2. 2Add all-purpose flour to a bowl.
  3. 3Add all-purpose flour to a bowl.
  4. 4Add 0% Greek yogurt to the bowl.
  5. 5Add 0% Greek yogurt to the bowl.
  6. 6Add 0% Greek yogurt to the bowl.
  7. 7Mix until you get doughy clumps.
  8. 8Mix until you get doughy clumps.
  9. 9Mix until you get doughy clumps.
  10. 10Knead the clumps into a big dough ball.
  11. 11Knead the clumps into a big dough ball.
  12. 12Knead the clumps into a big dough ball.
  13. 13Divide the dough into 8 equal balls.
  14. 14Divide the dough into 8 equal balls.
  15. 15Divide the dough into 8 equal balls.
  16. 16Add seasonings (garlic powder, onion powder, smoked paprika, cayenne, salt, pepper) to diced chicken breast.
  17. 17Add seasonings (garlic powder, onion powder, smoked paprika, cayenne, salt, pepper) to diced chicken breast.
  18. 18Add seasonings (garlic powder, onion powder, smoked paprika, cayenne, salt, pepper) to diced chicken breast.
  19. 19Mix the chicken and seasonings well.
  20. 20Mix the chicken and seasonings well.
  21. 21Mix the chicken and seasonings well.
  22. 22Add the seasoned chicken to a pan with cooking spray.
  23. 23Add the seasoned chicken to a pan with cooking spray.
  24. 24Add the seasoned chicken to a pan with cooking spray.
  25. 25Cook the chicken until golden brown and set aside.
  26. 26Cook the chicken until golden brown and set aside.
  27. 27Cook the chicken until golden brown and set aside.
  28. 28Melt light butter in the pan.
  29. 29Melt light butter in the pan.
  30. 30Melt light butter in the pan.
  31. 31Add hot sauce, vinegar, brown stevia, and honey to the pan.
  32. 32Add hot sauce, vinegar, brown stevia, and honey to the pan.
  33. 33Add hot sauce, vinegar, brown stevia, and honey to the pan.
  34. 34Stir on low heat until the sauce thickens up.
  35. 35Stir on low heat until the sauce thickens up.
  36. 36Stir on low heat until the sauce thickens up.
  37. 37Add the cooked chicken back to the pan with the sauce.
  38. 38Add the cooked chicken back to the pan with the sauce.
  39. 39Add the cooked chicken back to the pan with the sauce.
  40. 40Add cornstarch mixed with water to the chicken and sauce.
  41. 41Add cornstarch mixed with water to the chicken and sauce.
  42. 42Add cornstarch mixed with water to the chicken and sauce.
  43. 43Mix well until it looks like a thick sauce coating the chicken.
  44. 44Mix well until it looks like a thick sauce coating the chicken.
  45. 45Mix well until it looks like a thick sauce coating the chicken.
  46. 46Roll out a dough ball.
  47. 47Roll out a dough ball.
  48. 48Roll out a dough ball.
  49. 49Add 1/8 of the buffalo chicken mixture to the rolled-out dough.
  50. 50Add 1/8 of the buffalo chicken mixture to the rolled-out dough.
  51. 51Add 1/8 of the buffalo chicken mixture to the rolled-out dough.
  52. 52Add low-fat grated cheese on top of the chicken.
  53. 53Add low-fat grated cheese on top of the chicken.
  54. 54Add low-fat grated cheese on top of the chicken.
  55. 55Fold in the sides of the dough.
  56. 56Fold in the sides of the dough.
  57. 57Fold in the sides of the dough.
  58. 58Pinch to seal the hotpocket.
  59. 59Pinch to seal the hotpocket.
  60. 60Pinch to seal the hotpocket.
  61. 61Flip it over and press down gently.
  62. 62Flip it over and press down gently.
  63. 63Flip it over and press down gently.
  64. 64Repeat for the remaining dough balls.
  65. 65Repeat for the remaining dough balls.
  66. 66Repeat for the remaining dough balls.
  67. 67Place the hotpockets in a pan with cooking spray.
  68. 68Place the hotpockets in a pan with cooking spray.
  69. 69Place the hotpockets in a pan with cooking spray.
  70. 70Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  71. 71Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  72. 72Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.

Ingredients

  • 400 g all purpose flour
  • 400 g all purpose flour
  • 400 g all purpose flour
  • 410 g 0% greek yogurt
  • 410 g 0% greek yogurt
  • 410 g 0% greek yogurt
  • 500 g chicken breast
  • 500 g chicken breast
  • 500 g chicken breast
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • 0.5 tsp cayenne
  • 0.5 tsp cayenne
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • cooking spray
  • cooking spray
  • cooking spray
  • 30 g light butter
  • 30 g light butter
  • 30 g light butter
  • 130 ml hot sauce
  • 130 ml hot sauce
  • 130 ml hot sauce
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 20 g brown stevia
  • 20 g brown stevia
  • 20 g brown stevia
  • 25 g honey
  • 25 g honey
  • 25 g honey
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 2 tsp water
  • 2 tsp water
  • 2 tsp water
  • 20 g low fat cheese
  • 20 g low fat cheese
  • 20 g low fat cheese

Equipment

bowlknifepanspatularolling pinlid

Tips

  • You can store the hotpockets in the freezer and reheat whenever needed.
  • To reheat, unwrap from foil, wrap in a damp paper towel and microwave for 3-4 minutes, then air-fry or toast in a pan for a couple of minutes until crispy.