High Protein Buffalo Chicken Hotpockets

Serves 8
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Directions

  1. 1Add all-purpose flour and 0% Greek yogurt to a bowl.
  2. 2Add all-purpose flour and 0% Greek yogurt to a bowl.
  3. 3Add all-purpose flour and 0% Greek yogurt to a bowl.
  4. 4Mix until you get gooey lumps.
  5. 5Mix until you get gooey lumps.
  6. 6Mix until you get gooey lumps.
  7. 7Knead the lumps into a big dough ball.
  8. 8Knead the lumps into a big dough ball.
  9. 9Knead the lumps into a big dough ball.
  10. 10Divide the dough ball into 8 equal balls.
  11. 11Divide the dough ball into 8 equal balls.
  12. 12Divide the dough ball into 8 equal balls.
  13. 13Add diced chicken breast to a bowl.
  14. 14Add diced chicken breast to a bowl.
  15. 15Add diced chicken breast to a bowl.
  16. 16Add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to the chicken.
  17. 17Add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to the chicken.
  18. 18Add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to the chicken.
  19. 19Mix the chicken and seasonings well.
  20. 20Mix the chicken and seasonings well.
  21. 21Mix the chicken and seasonings well.
  22. 22Add cooking spray to a pan.
  23. 23Add cooking spray to a pan.
  24. 24Add cooking spray to a pan.
  25. 25Add the seasoned chicken to the pan and cook through until golden brown.
  26. 26Add the seasoned chicken to the pan and cook through until golden brown.
  27. 27Add the seasoned chicken to the pan and cook through until golden brown.
  28. 28Set aside the cooked chicken.
  29. 29Set aside the cooked chicken.
  30. 30Set aside the cooked chicken.
  31. 31Melt down light butter in the pan.
  32. 32Melt down light butter in the pan.
  33. 33Melt down light butter in the pan.
  34. 34Add hot sauce, apple cider vinegar, brown stevia, and honey to the melted butter.
  35. 35Add hot sauce, apple cider vinegar, brown stevia, and honey to the melted butter.
  36. 36Add hot sauce, apple cider vinegar, brown stevia, and honey to the melted butter.
  37. 37Stir on low heat until the sauce thickens up.
  38. 38Stir on low heat until the sauce thickens up.
  39. 39Stir on low heat until the sauce thickens up.
  40. 40Add the cooked chicken back to the pan with the sauce.
  41. 41Add the cooked chicken back to the pan with the sauce.
  42. 42Add the cooked chicken back to the pan with the sauce.
  43. 43Add cornstarch mixed with water to the chicken and sauce.
  44. 44Add cornstarch mixed with water to the chicken and sauce.
  45. 45Add cornstarch mixed with water to the chicken and sauce.
  46. 46Mix well until it looks like buffalo chicken.
  47. 47Mix well until it looks like buffalo chicken.
  48. 48Mix well until it looks like buffalo chicken.
  49. 49Roll out a dough ball.
  50. 50Roll out a dough ball.
  51. 51Roll out a dough ball.
  52. 52Add 1/8 of the buffalo chicken mixture onto the rolled-out dough.
  53. 53Add 1/8 of the buffalo chicken mixture onto the rolled-out dough.
  54. 54Add 1/8 of the buffalo chicken mixture onto the rolled-out dough.
  55. 55Add 20g of low-fat cheese on top of the chicken.
  56. 56Add 20g of low-fat cheese on top of the chicken.
  57. 57Add 20g of low-fat cheese on top of the chicken.
  58. 58Fold in the sides of the dough to enclose the filling.
  59. 59Fold in the sides of the dough to enclose the filling.
  60. 60Fold in the sides of the dough to enclose the filling.
  61. 61Pinch the dough to seal the hotpocket.
  62. 62Pinch the dough to seal the hotpocket.
  63. 63Pinch the dough to seal the hotpocket.
  64. 64Flip the hotpocket over.
  65. 65Flip the hotpocket over.
  66. 66Flip the hotpocket over.
  67. 67Gently press down on the hotpocket.
  68. 68Gently press down on the hotpocket.
  69. 69Gently press down on the hotpocket.
  70. 70Repeat for all 8 hotpockets.
  71. 71Repeat for all 8 hotpockets.
  72. 72Repeat for all 8 hotpockets.
  73. 73Place the hotpockets in a pan with cooking spray on medium heat.
  74. 74Place the hotpockets in a pan with cooking spray on medium heat.
  75. 75Place the hotpockets in a pan with cooking spray on medium heat.
  76. 76Cover the pan with a lid.
  77. 77Cover the pan with a lid.
  78. 78Cover the pan with a lid.
  79. 79Cook for 3-4 minutes on each side until golden and crispy.
  80. 80Cook for 3-4 minutes on each side until golden and crispy.
  81. 81Cook for 3-4 minutes on each side until golden and crispy.
  82. 82Store the hotpockets wrapped in foil in the freezer.
  83. 83Store the hotpockets wrapped in foil in the freezer.
  84. 84Store the hotpockets wrapped in foil in the freezer.
  85. 85Reheat when ready to eat.
  86. 86Reheat when ready to eat.
  87. 87Reheat when ready to eat.

Ingredients

  • 400 g all purpose flour
  • 400 g all purpose flour
  • 400 g all purpose flour
  • 410 g 0% Greek yogurt
  • 410 g 0% Greek yogurt
  • 410 g 0% Greek yogurt
  • 500 g diced chicken breast
  • 500 g diced chicken breast
  • 500 g diced chicken breast
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • 0.5 tsp cayenne
  • 0.5 tsp cayenne
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 30 g light butter
  • 30 g light butter
  • 30 g light butter
  • 130 ml hot sauce
  • 130 ml hot sauce
  • 130 ml hot sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 1 tbsp apple cider vinegar
  • 20 g brown stevia
  • 20 g brown stevia
  • 20 g brown stevia
  • 25 g honey
  • 25 g honey
  • 25 g honey
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 2 tsp water
  • 2 tsp water
  • 2 tsp water
  • 20 g low fat cheese
  • 20 g low fat cheese
  • 20 g low fat cheese
  • cooking spray
  • cooking spray
  • cooking spray

Equipment

bowlknifepanrolling pinlid

Tips

  • You can store the hotpockets wrapped in foil in the freezer for months.
  • To reheat, unwrap from foil, wrap in a damp paper towel, microwave for 3-4 minutes, unwrap carefully, and air-fry or toast in a pan for a couple of minutes to get crispy.
  • A cookbook with 100+ high protein recipes is available for purchase.
  • The cayenne is optional for added spice.
  • The brown sugar alternative can be substituted with brown sugar or regular sweetener.
  • Optional salt to taste can be added to the dough mixture.
  • The cheese used was 50% less fat cheese.
  • The hot sauce used was Frank's Red Hot.
  • The butter used was Lurpak light butter.
  • Each hotpocket has 345 calories, 31g protein, 40g carbohydrates, and 6g fat.
  • Weigh out the total buffalo chicken mixture and divide by 8 for the gram amount per hotpocket when assembling.
High Protein Buffalo Chicken Hotpockets | Clip Recipe