High Protein Buffalo Chicken Hotpockets

Serves 8
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Directions

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

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 diced chicken breast
  • 500 g diced chicken breast
  • 500 g diced 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
  • 30 g light butter
  • 30 g light butter
  • 30 g light butter
  • 130 ml hot sauce
  • 130 ml hot sauce
  • 130 ml hot sauce
  • vinegar
  • vinegar
  • 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

bowlpanlid

Tips

  • Store wrapped in foil in the freezer for months. 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 to get crispy.