High Protein Buffalo Chicken Hotpockets
Serves 8
Directions
- 1To a bowl, add all purpose flour, 0% Greek yogurt, and mix until you get these doughy clumps.
- 2Then knead the clumps into a big dough ball and divide it up into eight equal balls.
- 3Now to your diced chicken breast, add these seasonings, mix well, then add it to a pan with some cooking spray and cook through till golden brown.
- 4Set aside.
- 5Melt down some light butter, then add hot sauce, vinegar, brown stevia, honey, and stir on low heat till it thickens up.
- 6Now add back your cooked chicken with corn starch and mix well till it looks like this.
- 7Then roll out your dough ball, add 1/8 of your buffalo chicken, low fat cheese.
- 8Then fold in the sides just like this.
- 9Pinch to seal, flip it over, and press down gently.
- 10Repeat for eight more.
- 11Then place them in a pan with some cooking spray, cover with a lid, and cook for 3 to 4 minutes on each side till golden and crispy.
- 12Then just store them wrapped in the freezer and reheat when you're ready to eat.
Ingredients
- 400 g all purpose flour
- 410 g 0% Greek yogurt
- salt
- 500 g chicken breast diced into small cubes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- 130 ml hot sauce
- 30 g light butter
- 1 tbsp apple cider vinegar
- 20 g brown sugar alternative
- 25 g honey
- 1 tsp cornstarch
- 2 tsp water
- 0.125 of total mixture buffalo chicken
- 20 g low fat grated cheese
Equipment
bowlpanlid
Tips
- Store them wrapped in foil in the freezer for months.
- To reheat, unwrap from the foil, wrap in a damp paper towel and microwave for 3-4 minutes, unwrap carefully from the paper towel and air-fry or toast in the pan for a couple minutes to get crispy.
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