Low Calorie Buffalo Chicken Hotpockets

12 mins
Serves 2
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Directions

  1. 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.
  2. 2Cook 115g of chicken breast seasoned with salt, pepper, garlic powder, onion powder, and paprika on medium heat for 5-7 minutes on both sides.
  3. 3Cook 115g of chicken breast seasoned with salt, pepper, garlic powder, onion powder, and paprika on medium heat for 5-7 minutes on both sides.
  4. 4Shred the cooked chicken breast.
  5. 5Shred the cooked chicken breast.
  6. 6Shred the cooked chicken breast.
  7. 7Make the buffalo sauce by mixing 1 tbsp of light butter and 1/4 cup of hot sauce.
  8. 8Make the buffalo sauce by mixing 1 tbsp of light butter and 1/4 cup of hot sauce.
  9. 9Make the buffalo sauce by mixing 1 tbsp of light butter and 1/4 cup of hot sauce.
  10. 10Toss the shredded chicken in the buffalo sauce.
  11. 11Toss the shredded chicken in the buffalo sauce.
  12. 12Toss the shredded chicken in the buffalo sauce.
  13. 13Add half of the buffalo chicken mixture to a low-calorie tortilla.
  14. 14Add half of the buffalo chicken mixture to a low-calorie tortilla.
  15. 15Add half of the buffalo chicken mixture to a low-calorie tortilla.
  16. 16Add 2 tbsp of low-fat cheese on top of the chicken.
  17. 17Add 2 tbsp of low-fat cheese on top of the chicken.
  18. 18Add 2 tbsp of low-fat cheese on top of the chicken.
  19. 19Mix 1 tbsp of flour with 2 tbsp of water to create a glue to seal the hot pockets.
  20. 20Mix 1 tbsp of flour with 2 tbsp of water to create a glue to seal the hot pockets.
  21. 21Mix 1 tbsp of flour with 2 tbsp of water to create a glue to seal the hot pockets.
  22. 22Add 1/4 tsp of the glue to the perimeter of the tortilla.
  23. 23Add 1/4 tsp of the glue to the perimeter of the tortilla.
  24. 24Add 1/4 tsp of the glue to the perimeter of the tortilla.
  25. 25Fold the top half of the tortilla over the filling and use a fork to seal the edges.
  26. 26Fold the top half of the tortilla over the filling and use a fork to seal the edges.
  27. 27Fold the top half of the tortilla over the filling and use a fork to seal the edges.
  28. 28Add the hot pockets to an air fryer, lightly spray with oil, and air fry at 400F for 8-10 minutes.
  29. 29Add the hot pockets to an air fryer, lightly spray with oil, and air fry at 400F for 8-10 minutes.
  30. 30Add 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
  • 115 g raw boneless chicken breast
  • 115 g raw boneless chicken breast
  • 0.01 g salt
  • 0.01 g salt
  • 0.01 g salt
  • 0.01 g pepper
  • 0.01 g pepper
  • 0.01 g pepper
  • 0.01 g garlic powder
  • 0.01 g garlic powder
  • 0.01 g garlic powder
  • 0.01 g onion powder
  • 0.01 g onion powder
  • 0.01 g onion powder
  • 0.01 g paprika
  • 0.01 g paprika
  • 0.01 g paprika
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 1 tbsp light butter
  • 1 tbsp light butter
  • 1 tbsp light butter
  • 2 low calorie tortillas
  • 2 low calorie tortillas
  • 2 low calorie tortillas
  • 4 tbsp low-fat cheese
  • 4 tbsp low-fat cheese
  • 4 tbsp low-fat cheese
  • 1 oil spray
  • 1 oil spray
  • 1 oil spray
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp flour
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 0.01 g grated parmesan
  • 0.01 g grated parmesan
  • 0.01 g grated parmesan
  • 0.01 g parsley
  • 0.01 g parsley
  • 0.01 g parsley

Equipment

frying pancutting boardbowlforkair fryer