1Cook chicken breast in a slow cooker with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions for about two to three hours, or use rotisserie chicken.
2Prepare the high protein buffalo sauce by combining cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk in a blender.
3Shred the cooked chicken.
4Add the high protein buffalo sauce, mozzarella, and chives to the shredded chicken and mix until combined.
5For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
6Mix the dough ingredients with your hands until a clumpy mixture forms.
7Knead the dough for a few minutes until it is smooth.
8Cut the dough into 10 equal pieces and shape them into balls.
9Roll out each dough ball until it is very thin.
10Add some chicken filling and mozzarella on top of each rolled-out dough piece.
11Pinch the edges of the dough together to form the hot pocket shape.
12Toast the hot pockets in a pan until golden brown.
13Wrap the hot pockets for storage or enjoy immediately.
Ingredients
500 g Self Rising Flour
520 g Greek Yogurt (0% Fat)
1 Tbsp Garlic Salt
8 g Italian Seasoning
1135 g Chicken Breast
0.5 Tbsp Garlic Salt
3 g Smoked Paprika
2 Tbsps Ranch Seasoning
0.5 Tbsp Black Pepper
4 Tbsps Tomato Salsa
1 Cup Diced White Onions
0.5 Cup Buffalo Sauce
3.5 Cups Fat Free Mozzarella
10 g Fresh Chives
1.5 Cups Cottage Cheese
2 oz 1/3 Fat Cream Cheese
0.5 Tbsp Garlic Salt
0.5 Tbsp Black Pepper
0.5 Tbsp Onion Powder
0.5 Cup Buffalo Sauce
0.25 Cup Fat Free Milk
Equipment
slow cookerblenderpan
Tips
You can use rotisserie chicken for convenience.
Hot pockets can be frozen for up to one month.
To reheat, microwave for 3-4 minutes and then toast or air fry for a crispy texture.