High-Protein Rice Paper Buffalo Chicken Hot Pockets

Ingredients

• 3 lb Cooked chicken breast (Shredded)
• 12 oz Cottage cheese (Blended; Good Culture brand recommended)
• 0.333 cup Buffalo sauce (Frank’s RedHot brand)
• 0.25 cup Green onion (Finely chopped)
• Low-fat shredded mozzarella (A handful)
• Salt (To taste)
• Black pepper (To taste)
• Onion powder (To taste)
• 2 Rice paper sheets (Per hot pocket)
• Eggs (Beaten, for dipping; amount not specified)

Steps

1. 1

   In a large bowl, combine the shredded chicken, blended cottage cheese, Buffalo sauce, mozzarella, green onion, salt, black pepper, and onion powder. Mix until creamy and evenly coated.

2. 2

   Beat the eggs in a shallow dish. Dip two rice paper sheets together into the egg wash just until they begin to soften; do not leave them soaking, or they will become difficult to handle.

3. 3

   Place the softened rice paper sheets on a flat surface. Add a generous scoop of filling to the center. Fold the sides inward, then fold the top and bottom over the filling to make a sealed rectangular pocket.

4. 4

   Arrange the pockets seam-side up on a parchment-lined baking sheet. Bake at 450°F (230°C) for 10 minutes.

5. 5

   Switch the oven to low broil and broil for about 5 minutes, until deeply golden and crispy. Watch closely, as they can scorch quickly.

6. 6

   Serve hot with extra Buffalo sauce, ranch, or blue cheese dressing for dipping.

Notes

The source does not specify the amount of mozzarella or eggs, the number of pockets, or how many rice-paper sheets are used in total; the listed two sheets are per pocket. The source gives approximate nutrition per pocket: 390–410 calories, 65–68 g protein, 18–20 g carbs, and 6–8 g fat. No amount of extra dipping sauce or dressing is specified.

Nutrition per serving

• main
• high-protein
• game-day
• baked
• broiled
• crispy
• spicy