1Combine chicken breast with garlic salt, onion powder, 0.33 cup canned chipotle peppers, and 2 tablespoons honey in a slow cooker and cook for 2 to 3 hours.
2While the chicken is cooking, blend 2 cups cottage cheese, 2 tablespoons light mayo, 50g canned chipotle peppers, 0.5 tablespoon garlic salt, 0.5 tablespoon black pepper, 1 tablespoon honey, and 0.5 cup fat free milk to make the high protein Chipotle sauce.
3Shred the cooked chicken.
4Add the Chipotle sauce, 3.5 cups mozzarella, 6 cooked center cut bacon slices, and 10g chives to the shredded chicken and mix.
5Weigh out 500g self-rising flour, 520g Greek yogurt (0% fat), 1 tablespoon garlic salt, and 1 tablespoon Italian seasoning for the dough and mix with your hands until clumpy.
6Knead the dough for a few minutes until smooth.
7Cut the dough into 10 equal pieces and shape them into balls.
8Roll out each dough ball until very thin.
9Add some chicken filling and mozzarella on top of each rolled-out dough piece.
10Pinch the edges of the dough together to form the hot pocket.
11Toast the hot pockets in a pan until golden brown.
Ingredients
500 g Self Rising Flour
520 g Greek Yogurt (0% Fat)
1 Tbsp Garlic Salt
1 Tbsp Italian Seasoning
1135 g Chicken Breast
1 Tbsp Garlic Salt
1 Tbsp Onion Powder
0.33 Cup Canned Chipotle Peppers
2 Tbsps Honey
3.5 Cups Fat Free Mozzarella
6 slices Cooked Center Cut Bacon Slices
10 g Fresh Chives
2 Cups Cottage Cheese
2 Tbsps Light Mayo
50 g Canned Chipotle Peppers
0.5 Tbsp Garlic Salt
0.5 Tbsp Black Pepper
1 Tbsp Honey
0.5 Cup Fat Free Milk
Equipment
slow cookerblenderpan
Tips
You can use rotisserie chicken for convenience.
Knead the dough until smooth.
Wrap hot pockets in aluminum foil or an airtight freezer bag for freezing.
Reheat frozen hot pockets by microwaving with a wet paper towel, then toasting or air frying for crispiness.