1In a blender cup, add low-fat cottage cheese, diced garlic, lime juice, chipotle sauce, ranch seasoning, and a bit of water.
2In a blender cup, add low-fat cottage cheese, diced garlic, lime juice, chipotle sauce, ranch seasoning, and a bit of water.
3In a blender cup, add low-fat cottage cheese, diced garlic, lime juice, chipotle sauce, ranch seasoning, and a bit of water.
4Blend until the sauce is smooth and creamy.
5Blend until the sauce is smooth and creamy.
6Blend until the sauce is smooth and creamy.
7Grab 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.
8Grab 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.
9Grab 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.
10Cook the chicken on medium to high heat for 4 minutes on each side.
11Cook the chicken on medium to high heat for 4 minutes on each side.
12Cook the chicken on medium to high heat for 4 minutes on each side.
13Once cooked, dice the chicken.
14Once cooked, dice the chicken.
15Once cooked, dice the chicken.
16Add the diced chicken to a big bowl with the sauce, light cheddar cheese, chives, and cooked and diced bacon, then mix until well combined.
17Add the diced chicken to a big bowl with the sauce, light cheddar cheese, chives, and cooked and diced bacon, then mix until well combined.
18Add the diced chicken to a big bowl with the sauce, light cheddar cheese, chives, and cooked and diced bacon, then mix until well combined.
19To 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.
20To 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.
21To 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.
22Knead the mixture until you form a dough ball.
23Knead the mixture until you form a dough ball.
24Knead the mixture until you form a dough ball.
25Split the dough into eight equal balls.
26Split the dough into eight equal balls.
27Split the dough into eight equal balls.
28Flatten each ball.
29Flatten each ball.
30Flatten each ball.
31Add some light mozzarella and equally divide the filling onto each flattened dough ball.
32Add some light mozzarella and equally divide the filling onto each flattened dough ball.
33Add some light mozzarella and equally divide the filling onto each flattened dough ball.
34Pinch the sides of the dough towards the middle to seal it.
35Pinch the sides of the dough towards the middle to seal it.
36Pinch the sides of the dough towards the middle to seal it.
37Flip the hot pocket and flatten it once more.
38Flip the hot pocket and flatten it once more.
39Flip the hot pocket and flatten it once more.
40Cook them on low to medium heat for 6 to 7 minutes on each side with the lid on top until golden brown and crispy.
41Cook them on low to medium heat for 6 to 7 minutes on each side with the lid on top until golden brown and crispy.
42Cook 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
300 g Low Fat Cottage Cheese
300 g Low Fat Cottage Cheese
4 Diced Garlic Cloves
4 Diced Garlic Cloves
4 Diced Garlic Cloves
0.5 Juiced Lime
0.5 Juiced Lime
0.5 Juiced Lime
2 tsp Chipotle Sauce/Paste
2 tsp Chipotle Sauce/Paste
2 tsp Chipotle Sauce/Paste
2 Tsp Ranch Seasoning
2 Tsp Ranch Seasoning
2 Tsp Ranch Seasoning
80 ml Water
80 ml Water
80 ml Water
400 g Thinly Sliced Chicken Breast (raw weight)
400 g Thinly Sliced Chicken Breast (raw weight)
400 g Thinly Sliced Chicken Breast (raw weight)
1 Tsp Salt
1 Tsp Salt
1 Tsp Salt
0.5 Tsp Onion Powder
0.5 Tsp Onion Powder
0.5 Tsp Onion Powder
0.5 Tsp Garlic Powder
0.5 Tsp Garlic Powder
0.5 Tsp Garlic Powder
1 Tsp Smoked Paprika
1 Tsp Smoked Paprika
1 Tsp Smoked Paprika
1 Tsp Olive Oil
1 Tsp Olive Oil
1 Tsp Olive Oil
80 g Light Grated Cheddar Cheese
80 g Light Grated Cheddar Cheese
80 g Light Grated Cheddar Cheese
Chives
Chives
Chives
150 g Cooked & Diced Short Cut Bacon
150 g Cooked & Diced Short Cut Bacon
150 g Cooked & Diced Short Cut Bacon
400 g Plain All Purpose Flour
400 g Plain All Purpose Flour
400 g Plain All Purpose Flour
1 Tsp Baking Powder
1 Tsp Baking Powder
1 Tsp Baking Powder
1 Tsp Onion Powder
1 Tsp Onion Powder
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Garlic Powder
1 Tsp Garlic Powder
420 g Low Fat Greek Yoghurt
420 g Low Fat Greek Yoghurt
420 g Low Fat Greek Yoghurt
25 g Light Grated Mozzarella Cheese (per hot pocket)
25 g Light Grated Mozzarella Cheese (per hot pocket)
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.