Buffalo Chicken Hot Pockets
Directions
- 1Combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker and cook for about two to three hours.
- 2Before the chicken is done, make the high protein buffalo sauce using a blender by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk.
- 3Shred the cooked chicken.
- 4Add the buffalo sauce to the shredded chicken along with mozzarella and chives.
- 5For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
- 6Go in with your hands until you have a clumpy dough mixture.
- 7Knead the dough for a few minutes until it is smooth.
- 8Cut the dough into 10 equal pieces and shape them into balls.
- 9Roll these balls out until they are very thin.
- 10Add some chicken filling and mozzarella on top of each rolled-out dough piece.
- 11Pinch the edges together to make the hot pocket shape.
- 12Toast 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
- 8 g Italian Seasoning
- 1135 g Chicken Breast
- 7 g Garlic Salt
- 3 g Smoked Paprika
- 8 g Ranch Seasoning
- 3 g Black Pepper
- 60 g Tomato Salsa
- 100 g Diced White Onions
- 120 g Buffalo Sauce
- 392 g Fat Free Mozzarella
- 10 g Fresh Chives
- 335 g Cottage Cheese
- 56 g 1/3 Fat Cream Cheese
- 7 g Garlic Salt
- 3 g Black Pepper
- 3 g Onion Powder
- 120 g Buffalo Sauce
- 60 g Fat Free Milk
Equipment
slow cookerblenderpan
Tips
- You can use rotisserie chicken or make your own in a slow cooker.
- To freeze, wrap hot pockets in aluminum foil or put them in an airtight freezer bag for up to 1 month.
- To reheat, wrap a frozen hot pocket in a wet paper towel, microwave for 3-4 minutes, and toast in a pan or air fry for a few minutes for crispiness.
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