Cook the buffalo chicken

• Combine the chicken breast with garlic salt, smoked paprika, ranch seasoning, black pepper, tomato salsa, diced white onion and buffalo sauce in a slow cooker.
• Cook on high for 2 to 3 hours until the chicken is tender.

Make the high protein buffalo sauce

• Right before the chicken is done, add cottage cheese, cream cheese, garlic salt, black pepper, onion powder, buffalo sauce and fat-free milk to a blender.
• Blend until smooth and creamy.

Shred and mix the filling

• Shred the cooked chicken.
• Add the blended buffalo sauce to the shredded chicken.
• Stir in the mozzarella and chopped chives until well combined.

Make the dough

• Weigh out the self-rising flour, Greek yogurt, garlic salt and Italian seasoning.
• Mix with your hands until you have a clumpy mixture.
• Knead the dough for a few minutes until smooth.

Shape the dough

• Cut the dough into 10 equal pieces and shape them into balls.
• Roll each ball out until very thin.

Fill and seal the hot pockets

• Add some chicken filling and mozzarella on top of each rolled dough round.
• Pinch the edges together to seal and form the hot pockets.

Toast and serve

• Toast the hot pockets in a pan until golden brown.
• Wrap them up and enjoy, or freeze for later.