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High Protein Cheesy Buffalo Chicken Hot Pockets
Snack

High Protein Cheesy Buffalo Chicken Hot Pockets

50 minVoor 8Nutri-Score B€€
van @panaceapalm10 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • chicken breast (diced into small cubes)Vlees500 g
  • garlic powderKruiden en specerijen5 g
  • onion powderKruiden en specerijen5 g
  • smoked paprikaKruiden en specerijen5 g
  • cayenne pepper (optional, for added spice)Kruiden en specerijen2,5 g
  • saltKruiden en specerijen5 g
  • pepperKruiden en specerijen5 g
  • plain flourGranen400 g
  • 0% Greek yoghurtZuivel410 g
  • hot sauceVoorraadkast130 ml
  • light butterZuivel30 g
  • apple cider vinegarVoorraadkast15 ml
  • brown sugar alternativeVoorraadkast20 g
  • honeyVoorraadkast25 g
  • cornstarch (mixed with water)Voorraadkast3 g
  • water (for the cornstarch slurry)Overig10 ml
  • low fat grated cheese (grated)Zuivel160 g
  • cooking sprayVoorraadkast10 ml

per portie

Voedingswaarden

351kcal

Koolhydraten
43 g
Eiwitten
31 g
Vetten
6 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Koekenpan
  • Deegroller
  • Steelpan
  • lid

stap voor stap

Bereiding

  1. Make the dough

    • Add the flour and Greek yoghurt to a bowl and mix until doughy clumps form
    • Knead the clumps into a big dough ball
    • Divide the dough into 8 equal balls
    Stap 1

  2. Season the chicken

    • Add the garlic powder, onion powder, smoked paprika, cayenne, salt and pepper to the diced chicken breast
    • Mix well to coat
    Stap 2

  3. Cook the chicken

    • Add the chicken to a pan with cooking spray
    • Cook through until golden brown, then set aside
    Stap 3

  4. Make the buffalo sauce

    • Melt the light butter in a pan
    • Add the hot sauce, vinegar, brown sugar alternative and honey
    • Stir on low heat until it thickens
    Stap 4

  5. Coat the chicken

    • Add the cooked chicken back to the sauce with the cornstarch slurry
    • Mix well until evenly coated
    Stap 5

  6. Assemble the hot pockets

    • Roll out a dough ball
    • Add a portion of buffalo chicken and some low fat cheese
    • Fold in the sides, pinch to seal, flip over and press down gently
    • Repeat for the remaining 7 hot pockets
    Stap 6

  7. Cook the hot pockets

    • Place them in a pan with cooking spray and cover with a lid
    • Cook until golden and crispy, turning once
    Stap 7

  8. Store and reheat

    • Wrap the hot pockets in foil and store in the freezer
    • To reheat, unwrap, wrap in a damp paper towel and microwave for 3-4 minutes
    • Unwrap carefully and air-fry or toast in a pan for a couple of minutes until crispy
    Stap 8
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