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High Protein Cheesy Buffalo Chicken Hot Pockets
Snack

High Protein Cheesy Buffalo Chicken Hot Pockets

50 minServes 8Nutri-Score B€€
from @panaceapalm10 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chicken breast (diced into small cubes)Meat500 g
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • smoked paprikaSpices5 g
  • cayenne pepper (optional, for added spice)Spices2.5 g
  • saltSpices5 g
  • pepperSpices5 g
  • plain flourGrains400 g
  • 0% Greek yoghurtDairy410 g
  • hot saucePantry130 ml
  • light butterDairy30 g
  • apple cider vinegarPantry15 ml
  • brown sugar alternativePantry20 g
  • honeyPantry25 g
  • cornstarch (mixed with water)Pantry3 g
  • water (for the cornstarch slurry)Other10 ml
  • low fat grated cheese (grated)Dairy160 g
  • cooking sprayPantry10 ml

per serving

Nutrition

351kcal

Carbs
43 g
Proteins
31 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Rolling pin
  • Saucepan
  • lid

step by step

Method

  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
    Step 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
    Step 2

  3. Cook the chicken

    • Add the chicken to a pan with cooking spray
    • Cook through until golden brown, then set aside
    Step 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
    Step 4

  5. Coat the chicken

    • Add the cooked chicken back to the sauce with the cornstarch slurry
    • Mix well until evenly coated
    Step 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
    Step 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
    Step 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
    Step 8
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