Directions
- 1In a blender cup, add low-fat cottage cheese, diced garlic, lime juice, chipotle sauce, ranch seasoning, and a bit of water.
- 2Blend until the sauce is smooth and creamy.
- 3Grab your thinly sliced chicken breast, add salt, 1/2 Tsp Onion Powder, 1/2 Tsp Garlic Powder, 1 Tsp Smoked Paprika, and olive oil, then mix.
- 4Cook the chicken on medium to high heat for 4 minutes on each side.
- 5Once cooked, dice the chicken.
- 6Add the diced chicken to a big bowl with the sauce, light cheddar cheese, chives, and cooked and diced bacon, then mix until well combined.
- 7To make the dough, mix together plain flour, low-fat Greek yogurt, baking powder, 1 Tsp Onion Powder, and 1 Tsp Garlic Powder until you get a crumbly texture.
- 8Knead the mixture until you form a dough ball.
- 9Split the dough into eight equal balls.
- 10Flatten each ball.
- 11Add some light mozzarella and equally divide the filling onto each flattened dough ball.
- 12Pinch the sides of the dough towards the middle to seal it.
- 13Flip the hot pocket and flatten it once more.
- 14Cook them on low to medium heat for 6 to 7 minutes on each side with the lid on top until golden brown and crispy.
Ingredients
- 300 g Low Fat Cottage Cheese
- 4 Diced Garlic Cloves
- 0.5 Juiced Lime
- 2 tsp Chipotle Sauce/Paste
- 2 Tsp Ranch Seasoning
- 80 ml Water
- 400 g Thinly Sliced Chicken Breast (raw weight)
- 1 Tsp Salt
- 0.5 Tsp Onion Powder
- 0.5 Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- 1 Tsp Olive Oil
- 80 g Light Grated Cheddar Cheese
- Chives
- 150 g Cooked & Diced Short Cut Bacon
- 400 g Plain All Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 420 g Low Fat Greek Yoghurt
- 25 g Light Grated Mozzarella Cheese (per hot pocket)
Equipment
blender cupbig bowl
Tips
- To avoid the dough turning out too sticky, start by adding the flour first then gradually mix in the yoghurt until the dough comes together and feels soft and easy to work with.
- Hot pockets can be meal prepped and stored in the freezer for weeks.
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