Buffalo Chicken Hot Pockets
Freezer-friendly high-protein buffalo chicken hot pockets in a yoghurt dough.
⏱️ Prep: 30 min🍳 Cook: 25 min🍽️ Makes 10
Nutrition
per 1 hot pocket425
Calories
50g
Protein
44g
Carbs
4g
Fat
Ingredients
| 500 g | Self rising flour |
| 520 g | Greek yogurt (0% fat) |
| 1 tbsp (15 g) | Garlic salt |
| 1 tbsp (8 g) | Italian seasoning |
| 1135 g | Chicken breast |
| 0.5 tbsp (7 g) | Garlic salt |
| 0.5 tbsp (3 g) | Smoked paprika |
| 2 tbsp (8 g) | Ranch seasoning |
| 0.5 tbsp (3 g) | Black pepper |
| 4 tbsp (60 g) | Tomato salsa |
| 1 cup (100 g) | Diced white onions |
| 0.5 cup (120 g) | Buffalo sauce |
| 3.5 cups (392 g) | Fat free mozzarella |
| 10 g | Fresh chives |
| 1.5 cups (335 g) | Cottage cheese |
| 56 g | 1/3 fat cream cheese |
| 0.5 tbsp (7 g) | Garlic salt |
| 0.5 tbsp (3 g) | Black pepper |
| 0.5 tbsp (3 g) | Onion powder |
| 0.5 cup (120 g) | Buffalo sauce |
| 0.25 cup (60 g) | Fat free milk |
Instructions
- Make the dough by combining the self-rising flour, Greek yogurt, garlic salt and Italian seasoning.
- Season the chicken breast with garlic salt, smoked paprika, ranch seasoning and black pepper, cook and shred it, then mix with the tomato salsa, diced onions, buffalo sauce, fat-free mozzarella and chives.
- Make the high-protein buffalo sauce by blending the cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce and fat-free milk.
- Roll out the dough, fill with the buffalo chicken and sauce, seal into pockets and bake until golden.
- Freezing: wrap the hot pockets in aluminum foil or place them in an airtight freezer bag and keep frozen for up to 1 month.
- Reheating: take out a frozen hot pocket, wrap it in a wet paper towel and microwave on a plate for 3-4 minutes. Toast in a pan or air fry for a few minutes if you like it crispy.