High-Protein Rice Paper Buffalo Chicken Hot Pockets

Ingredients

• 3 lb cooked chicken breast (shredded)
• 12 oz cottage cheese (Good Culture; blended)
• 0.333 cup Frank's RedHot Buffalo sauce
• 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 cooked chicken, blended cottage cheese, buffalo sauce, mozzarella, green onion, salt, black pepper, and onion powder. Mix until creamy and evenly coated.

2. 2

   Beat 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

   Lay the softened rice paper on a flat surface. Place a generous scoop of filling in the center. Fold the sides inward, then fold the top and bottom over the filling to form 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 because 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 number of hot pockets, the amount of mozzarella or eggs, or how many pockets the filling makes. Per pocket, the source estimates about 390–410 calories, 65–68 g protein, 18–20 g carbohydrates, and 6–8 g fat.

Nutrition per serving

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