High Protein Cheesy Buffalo Chicken Hotpockets
Serves 8
Directions
- 1To a bowl, add all-purpose flour, 0% Greek yogurt, and optional salt to taste.
- 2To a bowl, add all-purpose flour, 0% Greek yogurt, and optional salt to taste.
- 3To a bowl, add all-purpose flour, 0% Greek yogurt, and optional salt to taste.
- 4Mix until you get doughy clumps.
- 5Mix until you get doughy clumps.
- 6Mix 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 garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
- 14To your diced chicken breast, add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
- 15To your diced chicken breast, add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
- 16Mix the chicken and seasonings well.
- 17Mix the chicken and seasonings well.
- 18Mix the chicken and seasonings well.
- 19Add cooking spray to a pan, then add the seasoned chicken and cook through until golden brown.
- 20Add cooking spray to a pan, then add the seasoned chicken and cook through until golden brown.
- 21Add cooking spray to a pan, then add the seasoned chicken and cook through until golden brown.
- 22Set the cooked chicken aside.
- 23Set the cooked chicken aside.
- 24Set the cooked chicken aside.
- 25Melt down some light butter in the pan.
- 26Melt down some light butter in the pan.
- 27Melt down some light butter in the pan.
- 28Add hot sauce, apple cider vinegar, brown stevia, and honey to the pan.
- 29Add hot sauce, apple cider vinegar, brown stevia, and honey to the pan.
- 30Add hot sauce, apple cider vinegar, brown stevia, and 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 the cooked chicken back to the pan with the sauce.
- 35Add the cooked chicken back to the pan with the sauce.
- 36Add the cooked chicken back to the pan with the sauce.
- 37Add cornstarch mixed with water to the chicken and sauce.
- 38Add cornstarch mixed with water to the chicken and sauce.
- 39Add cornstarch mixed with water to the chicken and sauce.
- 40Mix well until it looks like a thickened sauce coating the chicken.
- 41Mix well until it looks like a thickened sauce coating the chicken.
- 42Mix well until it looks like a thickened sauce coating the chicken.
- 43Roll out a dough ball.
- 44Roll out a dough ball.
- 45Roll out a dough ball.
- 46Add 1/8 of your buffalo chicken mixture to the rolled-out dough.
- 47Add 1/8 of your buffalo chicken mixture to the rolled-out dough.
- 48Add 1/8 of your buffalo chicken mixture to the rolled-out dough.
- 49Top with 20g of low-fat cheese.
- 50Top with 20g of low-fat cheese.
- 51Top with 20g of low-fat cheese.
- 52Fold in the sides of the dough just like shown.
- 53Fold in the sides of the dough just like shown.
- 54Fold in the sides of the dough just like shown.
- 55Pinch to seal the hotpocket.
- 56Pinch to seal the hotpocket.
- 57Pinch to seal the hotpocket.
- 58Flip it over and press down gently to flatten slightly.
- 59Flip it over and press down gently to flatten slightly.
- 60Flip it over and press down gently to flatten slightly.
- 61Repeat for the remaining dough balls and filling.
- 62Repeat for the remaining dough balls and filling.
- 63Repeat for the remaining dough balls and filling.
- 64Place the hotpockets in a pan with some cooking spray on medium heat.
- 65Place the hotpockets in a pan with some cooking spray on medium heat.
- 66Place the hotpockets in a pan with some cooking spray on medium heat.
- 67Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
- 68Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
- 69Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
- 70Store the hotpockets wrapped in foil in the freezer.
- 71Store the hotpockets wrapped in foil in the freezer.
- 72Store the hotpockets wrapped in foil 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
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp pepper
- 1 tsp pepper
- 1 tsp pepper
- 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
- 130 ml hot sauce
- 130 ml hot sauce
- 130 ml hot sauce
- 30 g light butter
- 30 g light butter
- 30 g light butter
- 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
bowlknifepanlidrolling pinspatula
Tips
- You can store these 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, then unwrap carefully from the paper towel and air-fry or toast in the pan for a couple of minutes to get crispy.