High Protein Buffalo Chicken Hotpockets

Serves 8
facebook.com

Directions

  1. 1To a bowl, add all purpose flour and 0% greek yogurt.
  2. 2To a bowl, add all purpose flour and 0% greek yogurt.
  3. 3To a bowl, add all purpose flour and 0% greek yogurt.
  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 8 equal balls.
  11. 11Divide the dough ball into 8 equal balls.
  12. 12Divide the dough ball into 8 equal balls.
  13. 13To your diced chicken breast, add garlic powder, onion powder, smoked paprika, cayenne, salt and pepper.
  14. 14To your diced chicken breast, add garlic powder, onion powder, smoked paprika, cayenne, salt and pepper.
  15. 15To your diced chicken breast, add garlic powder, onion powder, smoked paprika, cayenne, salt and pepper.
  16. 16Mix the chicken and seasonings well.
  17. 17Mix the chicken and seasonings well.
  18. 18Mix the chicken and seasonings well.
  19. 19Add the seasoned chicken to a pan with cooking spray and cook through until golden brown.
  20. 20Add the seasoned chicken to a pan with cooking spray and cook through until golden brown.
  21. 21Add the seasoned chicken to a pan with cooking spray and cook through until golden brown.
  22. 22Set the cooked chicken aside.
  23. 23Set the cooked chicken aside.
  24. 24Set the cooked chicken aside.
  25. 25Melt down light butter in the pan.
  26. 26Melt down light butter in the pan.
  27. 27Melt down light butter in the pan.
  28. 28Add hot sauce, apple cider vinegar, brown stevia, and honey to the pan.
  29. 29Add hot sauce, apple cider vinegar, brown stevia, and honey to the pan.
  30. 30Add hot sauce, apple cider vinegar, brown stevia, and honey to the pan.
  31. 31Stir on low heat until the sauce thickens up.
  32. 32Stir on low heat until the sauce thickens up.
  33. 33Stir on low heat until the sauce thickens up.
  34. 34Add the cooked chicken back to the pan with cornstarch (mixed with water).
  35. 35Add the cooked chicken back to the pan with cornstarch (mixed with water).
  36. 36Add the cooked chicken back to the pan with cornstarch (mixed with water).
  37. 37Mix well until it looks thick and coated.
  38. 38Mix well until it looks thick and coated.
  39. 39Mix well until it looks thick and coated.
  40. 40Roll out a dough ball.
  41. 41Roll out a dough ball.
  42. 42Roll out a dough ball.
  43. 43Add 1/8 of the buffalo chicken mixture and low fat cheese to the rolled-out dough.
  44. 44Add 1/8 of the buffalo chicken mixture and low fat cheese to the rolled-out dough.
  45. 45Add 1/8 of the buffalo chicken mixture and low fat cheese to the rolled-out dough.
  46. 46Fold in the sides of the dough to enclose the filling.
  47. 47Fold in the sides of the dough to enclose the filling.
  48. 48Fold in the sides of the dough to enclose the filling.
  49. 49Pinch to seal the hotpocket.
  50. 50Pinch to seal the hotpocket.
  51. 51Pinch to seal the hotpocket.
  52. 52Flip the hotpocket over and press down gently.
  53. 53Flip the hotpocket over and press down gently.
  54. 54Flip the hotpocket over and press down gently.
  55. 55Repeat for the remaining 7 hotpockets.
  56. 56Repeat for the remaining 7 hotpockets.
  57. 57Repeat for the remaining 7 hotpockets.
  58. 58Place the hotpockets in a pan with cooking spray on medium heat, cover with a lid, and cook for 3-4 minutes on each side until golden and crispy.
  59. 59Place the hotpockets in a pan with cooking spray on medium heat, cover with a lid, and cook for 3-4 minutes on each side until golden and crispy.
  60. 60Place the hotpockets in a pan with cooking spray on medium heat, cover with a lid, and cook for 3-4 minutes on each side until golden and crispy.
  61. 61Store the cooked hotpockets wrapped in foil in the freezer.
  62. 62Store the cooked hotpockets wrapped in foil in the freezer.
  63. 63Store the cooked hotpockets wrapped in foil in the freezer.
  64. 64Reheat when ready to eat.
  65. 65Reheat when ready to eat.
  66. 66Reheat 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 chicken breast (diced into small cubes)
  • 500 g chicken breast (diced into small cubes)
  • 500 g chicken breast (diced into small cubes)
  • 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 (optional for added spice)
  • 0.5 tsp cayenne (optional for added spice)
  • 0.5 tsp cayenne (optional for added spice)
  • 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 grated cheese
  • 20 g low fat grated cheese
  • 20 g low fat grated cheese

Equipment

bowlpanknifespoonspatularolling pinlid

Tips

  • Store the hotpockets wrapped in foil in the freezer for months.
  • 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.