# Buffalo Chicken Hot Pockets

These high protein buffalo chicken hot pockets are perfect for meal prep, offering better macros than most protein bars and can be reheated in under 5 minutes.

- Servings: 10 servings
- Total time: 120 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Cook 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.
2. While 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.
3. Shred the cooked chicken.
4. Add the buffalo sauce, mozzarella, and chives to the shredded chicken and mix.
5. Weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning for the dough.
6. Mix the dough ingredients with your hands until a clumpy mixture forms.
7. Knead the dough for a few minutes until smooth.
8. Cut the dough into 10 equal pieces and shape them into balls.
9. Roll out each ball until very thin.
10. Add some chicken mixture and mozzarella on top of each rolled-out dough piece.
11. Pinch the edges together to form the hot pocket.
12. Toast the hot pockets in a pan until golden brown.
13. Wrap them up and enjoy.

## Equipment

- slow cooker
- blender
- pan
- aluminum foil
- airtight freezer bag
- microwave
- air 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.

## Source

- Original video: https://www.tiktok.com/@nikitafair/video/7583782664184810765
- Recipe page: https://www.cliprecipe.com/recipe/ff394b8e-ae3d-4967-9d51-549771afc8b1
- Extracted: 2026-02-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt