Buffalo Chicken Hot Pockets
Directions
- 1To make the chicken, combine chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker and cook for about two to three hours.
- 2Right before the chicken is done, prepare the high protein buffalo sauce by blending cottage cheese, 1/3 fat cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat-free milk.
- 3Shred the cooked chicken.
- 4Add the 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, then mix with your hands until clumpy.
- 6Knead the dough for a few minutes until it is 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 on top of each rolled-out dough piece.
- 10Pinch the edges of the dough together to form the hot pocket shape.
- 11Toast the hot pockets in a pan until golden brown.
- 12Wrap them up and enjoy.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 1 Tbsp Italian Seasoning
- 40 oz Chicken Breast
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp 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 as an alternative to making your own.
- To freeze, wrap hot pockets in aluminum foil or an airtight freezer bag for up to 1 month.
- To reheat from frozen, wrap in a wet paper towel, microwave for 3-4 minutes, then toast or air fry for crispiness.
- Knead the dough until smooth.
- Roll out the dough balls very thin.
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