Buffalo Chicken Hot Pockets
Serves 10
Directions
- 1Cook chicken breasts in a slow cooker with other ingredients for about two to three hours.
- 2Prepare the high-protein buffalo sauce using a blender.
- 3Shred the cooked chicken.
- 4Add buffalo sauce, mozzarella, and chives to the shredded chicken.
- 5Combine the dough ingredients (self-rising flour, Greek yogurt, garlic salt, Italian seasoning) and mix with your hands until clumpy.
- 6Knead the dough for a few minutes until smooth.
- 7Cut the dough into 10 equal pieces and shape them into balls.
- 8Roll out each dough ball until very thin.
- 9Add some chicken filling and mozzarella to the center of each rolled-out dough.
- 10Pinch the edges of the dough together to form hot pockets.
- 11Toast the hot pockets in a pan until golden brown.
- 12Wrap and enjoy.
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.
- For crispy hot pockets, toast in a pan or air fry after microwaving when reheating.
- Hot pockets can be frozen for up to 1 month by wrapping in aluminum foil or an airtight freezer bag.
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