Serves 8
Directions
- 1Add all-purpose flour to a bowl.
- 2Add 0% Greek yogurt to the bowl.
- 3Mix until you get doughy clumps.
- 4Knead the clumps into a big dough ball.
- 5Divide the dough into 8 equal balls.
- 6Add seasonings (garlic powder, onion powder, smoked paprika, cayenne, salt, pepper) to diced chicken breast.
- 7Mix the chicken and seasonings well.
- 8Add the seasoned chicken to a pan with cooking spray.
- 9Cook the chicken until golden brown and set aside.
- 10Melt light butter in the pan.
- 11Add hot sauce, vinegar, brown stevia, and honey to the pan.
- 12Stir on low heat until the sauce thickens up.
- 13Add the cooked chicken back to the pan with the sauce.
- 14Add cornstarch mixed with water to the chicken and sauce.
- 15Mix well until it looks like a thick sauce coating the chicken.
- 16Roll out a dough ball.
- 17Add 1/8 of the buffalo chicken mixture to the rolled-out dough.
- 18Add low-fat grated cheese on top of the chicken.
- 19Fold in the sides of the dough.
- 20Pinch to seal the hotpocket.
- 21Flip it over and press down gently.
- 22Repeat for the remaining dough balls.
- 23Place the hotpockets in a pan with cooking spray.
- 24Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
Ingredients
- 400 g all purpose flour
- 410 g 0% greek yogurt
- 500 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- cooking spray
- 30 g light butter
- 130 ml hot sauce
- 1 tbsp vinegar
- 20 g brown stevia
- 25 g honey
- 1 tsp cornstarch
- 2 tsp water
- 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.
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