Buffalo Chicken Hot Pockets

Steps

1. 1

   Prepare the chicken filling by combining 40oz chicken breast, 0.5 tbsp garlic salt, 0.5 tbsp smoked paprika, 2 tbsp ranch seasoning, 0.5 tbsp black pepper, 4 tbsp tomato salsa, 1 cup diced white onions, and 0.5 cup buffalo sauce in a slow cooker.

2. 2

   Cook the chicken mixture on high for 2-3 hours until the chicken is tender and easy to shred.

   Start 2-hour timer
3. 3

   While the chicken is cooking, prepare the high protein buffalo sauce by combining 1.5 cups cottage cheese, 2oz 1/3 fat cream cheese, 0.5 tbsp garlic salt, 0.5 tbsp black pepper, 0.5 tbsp onion powder, 0.5 cup buffalo sauce, and 0.25 cup fat free milk in a blender. Blend until completely smooth.

4. 4

   Once the chicken is cooked, shred it thoroughly using two forks or a hand mixer.

5. 5

   Add the blended buffalo sauce to the shredded chicken along with 3.5 cups fat free mozzarella and 10g fresh chives. Mix until well combined and the cheese is slightly melted into the warm chicken.

6. 6

   To make the dough, weigh out 500g self-rising flour, 520g fat-free Greek yogurt, 1 tbsp garlic salt, and 1 tbsp Italian seasoning in a large bowl.

7. 7

   Mix with your hands until a clumpy mixture forms, then knead the dough for a few minutes until it becomes smooth and elastic.

8. 8

   Divide the dough into 10 equal pieces (approximately 100-105g each) and shape them into balls.

9. 9

   Roll each dough ball out into a very thin circle or oval.

10. 10

    Place a portion of the chicken filling in the center of each dough circle. Fold the dough over and pinch the edges together firmly to seal the hot pocket.

11. 11

    Heat a non-stick pan over medium heat and toast the hot pockets for a few minutes on each side until golden brown and crispy.