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