Buffalo Chicken Hot Pockets
Serves 10
Directions
- 1Wrap the hot pockets in aluminum foil or put them in an airtight freezer bag.
- 2Place them in the freezer and keep frozen for up to 1 month.
- 3Take out a frozen hot pocket and wrap it in a wet paper towel.
- 4Microwave it on a plate for 3-4 minutes.
- 5Toast in a pan or air fry for a few minutes if you like it crispy.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 1 Tbsp Italian Seasoning
- 40 oz Chicken Breast
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Smoked Paprika
- 2 Tbsps Ranch Seasoning
- 0.5 Tbsp Black Pepper
- 4 Tbsps Tomato Salsa
- 1 Cup Diced White Onions
- 0.5 Cup Buffalo Sauce
- 3.5 Cups Fat Free Mozzarella
- 10 g Fresh Chives
- 1.5 Cups Cottage Cheese
- 2 oz 1/3 Fat Cream Cheese
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Black Pepper
- 0.5 Tbsp Onion Powder
- 0.5 Cup Buffalo Sauce
- 0.25 Cup Fat Free Milk
Tips
- To freeze, wrap hot pockets in aluminum foil or put in an airtight freezer bag for up to 1 month.
- To reheat, wrap a frozen hot pocket in a wet paper towel, microwave for 3-4 minutes, and then toast or air fry for crispiness.
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