High Protein Buffalo Chicken Hotpockets
Serves 8
Directions
- 1Add all-purpose flour and 0% Greek yogurt to a bowl.
- 2Mix until you get gooey lumps.
- 3Knead the lumps into a big dough ball.
- 4Divide the dough ball into 8 equal balls.
- 5Add diced chicken breast to a bowl.
- 6Add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to the chicken.
- 7Mix the chicken and seasonings well.
- 8Add cooking spray to a pan.
- 9Add the seasoned chicken to the pan and cook through until golden brown.
- 10Set aside the cooked chicken.
- 11Melt down light butter in the pan.
- 12Add hot sauce, apple cider vinegar, brown stevia, and honey to the melted butter.
- 13Stir on low heat until the sauce thickens up.
- 14Add the cooked chicken back to the pan with the sauce.
- 15Add cornstarch mixed with water to the chicken and sauce.
- 16Mix well until it looks like buffalo chicken.
- 17Roll out a dough ball.
- 18Add 1/8 of the buffalo chicken mixture onto the rolled-out dough.
- 19Add 20g of low-fat cheese on top of the chicken.
- 20Fold in the sides of the dough to enclose the filling.
- 21Pinch the dough to seal the hotpocket.
- 22Flip the hotpocket over.
- 23Gently press down on the hotpocket.
- 24Repeat for all 8 hotpockets.
- 25Place the hotpockets in a pan with cooking spray on medium heat.
- 26Cover the pan with a lid.
- 27Cook for 3-4 minutes on each side until golden and crispy.
- 28Store the hotpockets wrapped in foil in the freezer.
- 29Reheat when ready to eat.
Ingredients
- 400 g all purpose flour
- 410 g 0% Greek yogurt
- 500 g diced chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- 30 g light butter
- 130 ml hot sauce
- 1 tbsp apple cider vinegar
- 20 g brown stevia
- 25 g honey
- 1 tsp cornstarch
- 2 tsp water
- 20 g low fat cheese
- 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.
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