Directions
- 1Cook chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, and diced white onions in a slow cooker for 2 to 3 hours until done.
- 2While the chicken is cooking, prepare the high protein buffalo sauce by blending cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce, and fat free milk.
- 3Shred the cooked chicken.
- 4Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
- 5Weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning for the dough.
- 6Mix the dough ingredients with your hands until a clumpy mixture forms.
- 7Knead the dough for a few minutes until smooth.
- 8Cut the dough into 10 equal pieces and shape them into balls.
- 9Roll out each ball until very thin.
- 10Add some chicken mixture and mozzarella on top of each rolled-out dough piece.
- 11Pinch the edges together to form the hot pocket.
- 12Toast the hot pockets in a pan until golden brown.
- 13Wrap them up and enjoy.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 8 g Italian Seasoning
- 1135 g Chicken Breast
- 0.5 Tbsp Garlic Salt
- 3 g Smoked Paprika
- 2 Tbsps Ranch Seasoning
- 3 g Black Pepper
- 4 Tbsps Tomato Salsa
- 1 Cup Diced White Onions
- 0.5 Cup Buffalo Sauce
- 3.5 Cups Fat Free Mozzarella
- 10 g Fresh Chives
- 1.5 Cups Cottage Cheese
- 2 oz 1/3 Fat Cream Cheese
- 0.5 Tbsp Garlic Salt
- 0.5 Tbsp Black Pepper
- 0.5 Tbsp Onion Powder
- 0.5 Cup Buffalo Sauce
- 0.25 Cup Fat Free Milk
Equipment
slow cookerblenderpanaluminum foilairtight freezer bagmicrowaveair fryer
Tips
- To make your own chicken, combine chicken breast with ingredients in a slow cooker and cook for 2 to 3 hours.
- To freeze, wrap the hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
- To reheat, take out a frozen hot pocket, wrap it in a wet paper towel, microwave for 3-4 minutes, and toast in a pan or air fry for a few minutes if you like it crispy.
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