High Protein Buffalo Chicken Hotpockets
Serves 8
Directions
- 1To a bowl, add all purpose flour and 0% greek yogurt.
- 2Mix until you get doughy clumps.
- 3Knead the clumps into a big dough ball.
- 4Divide the dough ball into 8 equal balls.
- 5To your diced chicken breast, add garlic powder, onion powder, smoked paprika, cayenne, salt and pepper.
- 6Mix the chicken and seasonings well.
- 7Add the seasoned chicken to a pan with cooking spray and cook through until golden brown.
- 8Set the cooked chicken aside.
- 9Melt down light butter in the pan.
- 10Add hot sauce, apple cider vinegar, brown stevia, and honey to the pan.
- 11Stir on low heat until the sauce thickens up.
- 12Add the cooked chicken back to the pan with cornstarch (mixed with water).
- 13Mix well until it looks thick and coated.
- 14Roll out a dough ball.
- 15Add 1/8 of the buffalo chicken mixture and low fat cheese to the rolled-out dough.
- 16Fold in the sides of the dough to enclose the filling.
- 17Pinch to seal the hotpocket.
- 18Flip the hotpocket over and press down gently.
- 19Repeat for the remaining 7 hotpockets.
- 20Place 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.
- 21Store the cooked hotpockets wrapped in foil in the freezer.
- 22Reheat when ready to eat.
Ingredients
- 400 g all purpose flour
- 410 g 0% Greek yogurt
- 500 g chicken breast (diced into small cubes)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne (optional for added spice)
- 1 tsp salt
- 1 tsp pepper
- cooking spray
- 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 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.
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