High Protein Cheesy 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 doughy clumps.
  5. 5Mix until you get doughy clumps.
  6. 6Mix until you get doughy clumps.
  7. 7Knead the clumps into a big dough ball.
  8. 8Knead the clumps into a big dough ball.
  9. 9Knead the clumps into a big dough ball.
  10. 10Divide the dough ball into eight equal balls.
  11. 11Divide the dough ball into eight equal balls.
  12. 12Divide the dough ball into eight equal balls.
  13. 13Add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to diced chicken breast.
  14. 14Add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to diced chicken breast.
  15. 15Add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to diced chicken breast.
  16. 16Mix the chicken and seasonings well.
  17. 17Mix the chicken and seasonings well.
  18. 18Mix the chicken and seasonings well.
  19. 19Add cooking spray to a pan.
  20. 20Add cooking spray to a pan.
  21. 21Add cooking spray to a pan.
  22. 22Add the seasoned chicken to the pan and cook through until golden brown.
  23. 23Add the seasoned chicken to the pan and cook through until golden brown.
  24. 24Add the seasoned chicken to the pan and cook through until golden brown.
  25. 25Set aside the cooked chicken.
  26. 26Set aside the cooked chicken.
  27. 27Set aside the cooked chicken.
  28. 28Melt down light butter in the pan.
  29. 29Melt down light butter in the pan.
  30. 30Melt down light butter in the pan.
  31. 31Add hot sauce, vinegar, brown stevia, and honey to the pan.
  32. 32Add hot sauce, vinegar, brown stevia, and honey to the pan.
  33. 33Add hot sauce, vinegar, brown stevia, and honey to the pan.
  34. 34Stir on low heat until it thickens up.
  35. 35Stir on low heat until it thickens up.
  36. 36Stir on low heat until it thickens up.
  37. 37Add the cooked chicken back into the pan with cornstarch (mixed with water).
  38. 38Add the cooked chicken back into the pan with cornstarch (mixed with water).
  39. 39Add the cooked chicken back into the pan with cornstarch (mixed with water).
  40. 40Mix well until it looks thick.
  41. 41Mix well until it looks thick.
  42. 42Mix well until it looks thick.
  43. 43Roll out a dough ball.
  44. 44Roll out a dough ball.
  45. 45Roll out a dough ball.
  46. 46Add 1/8 of your buffalo chicken and low fat cheese to the rolled-out dough.
  47. 47Add 1/8 of your buffalo chicken and low fat cheese to the rolled-out dough.
  48. 48Add 1/8 of your buffalo chicken and low fat cheese to the rolled-out dough.
  49. 49Fold in the sides of the dough.
  50. 50Fold in the sides of the dough.
  51. 51Fold in the sides of the dough.
  52. 52Pinch to seal the hotpocket.
  53. 53Pinch to seal the hotpocket.
  54. 54Pinch to seal the hotpocket.
  55. 55Flip it over and press down gently.
  56. 56Flip it over and press down gently.
  57. 57Flip it over and press down gently.
  58. 58Repeat for all eight hotpockets.
  59. 59Repeat for all eight hotpockets.
  60. 60Repeat for all eight hotpockets.
  61. 61Place the hotpockets in a pan with some cooking spray.
  62. 62Place the hotpockets in a pan with some cooking spray.
  63. 63Place the hotpockets in a pan with some cooking spray.
  64. 64Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  65. 65Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  66. 66Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
  67. 67Wrap them in foil and store them in the freezer.
  68. 68Wrap them in foil and store them in the freezer.
  69. 69Wrap them in foil and store them in the freezer.

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 chicken breast
  • 500 g chicken breast
  • 500 g 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
  • cooking spray
  • cooking spray
  • cooking spray
  • 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

Equipment

bowlknifepanspatularolling pinlid

Tips

  • You can store these hotpockets in the freezer and reheat them whenever you need.
  • To reheat, unwrap from the foil, wrap in a damp paper towel, and microwave for 3-4 minutes, unwrap carefully from the paper towel and air-fry or toast in the pan for a couple minutes to get crispy.