Directions
- 1Cook 115g of chicken breast seasoned with salt, pepper, garlic powder, onion powder, and paprika on medium heat for 5-7 minutes on both sides.
- 2Shred the cooked chicken breast.
- 3Make the buffalo sauce by mixing 1 tbsp of light butter and 1/4 cup of hot sauce.
- 4Toss the shredded chicken in the buffalo sauce.
- 5Add half of the buffalo chicken mixture to a low-calorie tortilla.
- 6Add 2 tbsp of low-fat cheese on top of the chicken.
- 7Mix 1 tbsp of flour with 2 tbsp of water to create a glue to seal the hot pockets.
- 8Add 1/4 tsp of the glue to the perimeter of the tortilla.
- 9Fold the top half of the tortilla over the filling and use a fork to seal the edges.
- 10Add the hot pockets to an air fryer, lightly spray with oil, and air fry at 400F for 8-10 minutes.
Ingredients
- 115 g raw boneless chicken breast
- 0.01 g salt
- 0.01 g pepper
- 0.01 g garlic powder
- 0.01 g onion powder
- 0.01 g paprika
- 0.25 cup hot sauce
- 1 tbsp light butter
- 2 low calorie tortillas
- 4 tbsp low-fat cheese
- 1 oil spray
- 1 tbsp flour
- 2 tbsp water
- 0.01 g grated parmesan
- 0.01 g parsley
Equipment
frying pancutting boardbowlforkair fryer
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