High Protein Buffalo Chicken Hotpockets
Serves 8
Directions
- 1To a bowl, add 400g of all-purpose flour and 410g of 0% Greek yogurt.
- 2To a bowl, add 400g of all-purpose flour and 410g of 0% Greek yogurt.
- 3To a bowl, add 400g of all-purpose flour and 410g of 0% Greek yogurt.
- 4Mix the ingredients with a spoon until you get doughy clumps.
- 5Mix the ingredients with a spoon until you get doughy clumps.
- 6Mix the ingredients with a spoon until you get doughy clumps.
- 7Knead the clumps into a big dough ball.
- 8Knead the clumps into a big dough ball.
- 9Knead the clumps into a big dough ball.
- 10Divide the dough into 8 equal balls.
- 11Divide the dough into 8 equal balls.
- 12Divide the dough into 8 equal balls.
- 13To your diced chicken breast, add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp salt, and 1 tsp pepper.
- 14To your diced chicken breast, add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp salt, and 1 tsp pepper.
- 15To your diced chicken breast, add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne, 1 tsp salt, and 1 tsp pepper.
- 16Mix the chicken and seasonings well.
- 17Mix the chicken and seasonings well.
- 18Mix the chicken and seasonings well.
- 19Add the seasoned chicken to a pan with some cooking spray and cook through until golden brown.
- 20Add the seasoned chicken to a pan with some cooking spray and cook through until golden brown.
- 21Add the seasoned chicken to a pan with some cooking spray and cook through until golden brown.
- 22Set the cooked chicken aside.
- 23Set the cooked chicken aside.
- 24Set the cooked chicken aside.
- 25Melt down 30g of light butter in the pan.
- 26Melt down 30g of light butter in the pan.
- 27Melt down 30g of light butter in the pan.
- 28Add 130ml hot sauce, 1 tbsp apple cider vinegar, 20g brown stevia, and 25g honey to the pan.
- 29Add 130ml hot sauce, 1 tbsp apple cider vinegar, 20g brown stevia, and 25g honey to the pan.
- 30Add 130ml hot sauce, 1 tbsp apple cider vinegar, 20g brown stevia, and 25g honey to the pan.
- 31Stir on low heat until the sauce thickens up.
- 32Stir on low heat until the sauce thickens up.
- 33Stir on low heat until the sauce thickens up.
- 34Add back the cooked chicken with 1 tsp cornstarch mixed with 2 tsp water.
- 35Add back the cooked chicken with 1 tsp cornstarch mixed with 2 tsp water.
- 36Add back the cooked chicken with 1 tsp cornstarch mixed with 2 tsp water.
- 37Mix well until it looks like buffalo chicken.
- 38Mix well until it looks like buffalo chicken.
- 39Mix well until it looks like buffalo chicken.
- 40Roll out a dough ball.
- 41Roll out a dough ball.
- 42Roll out a dough ball.
- 43Add 1/8 of the buffalo chicken mixture to the center of the rolled-out dough.
- 44Add 1/8 of the buffalo chicken mixture to the center of the rolled-out dough.
- 45Add 1/8 of the buffalo chicken mixture to the center of the rolled-out dough.
- 46Add 20g of low-fat cheese on top of the chicken.
- 47Add 20g of low-fat cheese on top of the chicken.
- 48Add 20g of low-fat cheese on top of the chicken.
- 49Fold in the sides of the dough just like this.
- 50Fold in the sides of the dough just like this.
- 51Fold in the sides of the dough just like this.
- 52Pinch the dough to seal it completely.
- 53Pinch the dough to seal it completely.
- 54Pinch the dough to seal it completely.
- 55Flip it over and press down gently to flatten it slightly.
- 56Flip it over and press down gently to flatten it slightly.
- 57Flip it over and press down gently to flatten it slightly.
- 58Repeat the process for the remaining dough balls and filling.
- 59Repeat the process for the remaining dough balls and filling.
- 60Repeat the process for the remaining dough balls and filling.
- 61Place the hotpockets in a pan with cooking spray on medium heat.
- 62Place the hotpockets in a pan with cooking spray on medium heat.
- 63Place the hotpockets in a pan with cooking spray on medium heat.
- 64Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
- 65Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
- 66Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
- 67Store the wrapped hotpockets in the freezer for months, and reheat them whenever you're ready to eat.
- 68Store the wrapped hotpockets in the freezer for months, and reheat them whenever you're ready to eat.
- 69Store the wrapped hotpockets in the freezer for months, and reheat them whenever you're ready to eat.
Ingredients
- 400 g all purpose flour
- 400 g all purpose flour
- 400 g all purpose flour
- 410 g 0% Greek yoghurt
- 410 g 0% Greek yoghurt
- 410 g 0% Greek yoghurt
- salt
- salt
- salt
- 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
bowlknifepanspatularolling 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 and microwave for 3-4 minutes. Unwrap carefully from paper towel and air-fry or toast in the pan for a couple of minutes to get crispy.