High Protein Buffalo Chicken Hotpockets

• 500 g chicken breast (diced into small cubes)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for added spice)
• 1 tsp salt
• 1 tsp pepper
• 400 g plain flour
• 410 g 0% Greek yoghurt
• salt (to taste, optional for dough)
• 130 ml hot sauce (e.g. Frank's Red Hot)
• 30 g light butter (e.g. Lurpak Light)
• 1 tbsp apple cider vinegar
• 20 g brown sugar alternative (sub with brown sugar or regular sweetener)
• 25 g honey
• 1 tsp cornstarch (mixed with 2 tsp water)
• 2 tsp water
• 160 g low fat grated cheese (50% less fat, total for 8 pockets)

Instructions

1. 1

   To a diced chicken breast, add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Mix well.

2. 2

   Cook the seasoned chicken in a pan with cooking spray over medium heat until golden brown and cooked through. Set aside.

3. 3

   In a bowl, combine plain flour and 0% Greek yogurt. Mix until clumpy, then knead into a smooth dough ball. Divide into 8 equal balls.

4. 4

   In a separate pan, melt light butter over low heat. Add hot sauce, apple cider vinegar, brown sugar alternative, and honey. Stir until thickened.

5. 5

   Add the cooked chicken back to the pan with the sauce and cornstarch slurry (cornstarch mixed with water). Mix well until the chicken is coated.

6. 6

   Roll out each dough ball into a circle. Add 1/8 of the buffalo chicken mixture and 20g low fat cheese. Fold sides over, pinch to seal, and flip over. Press down gently. Repeat for all pockets.

7. 7

   Place the hot pockets in a pan with cooking spray. Cover with a lid and cook over medium heat for 3-4 minutes on each side until golden and crispy.

   8 min
8. 8

   Wrap each hot pocket in foil and store in the freezer for months. To reheat, unwrap from foil, wrap in a damp paper towel, microwave for 3-4 minutes, then air-fry or toast in a pan for a couple minutes to crisp.

   7 min