Buffalo Chicken Hot Pockets

• porce: 8

Ingredience

Buffalo Chicken Seasoning

- 500g chicken breast (diced into small cubes)

- 1 tsp garlic powder

- tsp onion powder

- 1 tsp smoked paprika

- 1/2 tsp cayenne (optional for added spice)

- 1 tsp salt

- 1 tsp pepper

Hot Pocket Dough

- 400g plain flour

- 410g 0% Greek yoghurt

- optional salt to taste

Buffalo Chicken Sauce

- 130ml hot sauce (I used franks red hot)

- 30g light butter (I used lurpak light)

- 1 tbsp apple cider vinegar

- 20g brown sugar alternative (sub with brown sugar or regular sweetener)

- 25g honey

- 1 tsp cornstarch mixed with 2 tsp water

Pokyny

Cook chicken and seasoning together.

Mix dough.

Hotpockets assembly

- 1/8 buffalo chicken (weigh out total mixture and divide by 8 for gram amount)

- 20g low fat grated cheese (I used 50% less)

Place in a pan with cooking spray on medium heat, cover with a lid and cook for 3-4 minutes on each side 🔥

Storage & Heating ♨️

- Wrap in foil and store in the freezer for months

- To reheat, unwrap from the foil, wrap in a damp paper towel and microwave for 3-4 minutes, unwrap carefully from the paper towel and air-fry or toast in the pan for a couple minutes to get crispy

Poznámky

Calories & Macros 📊

Per Roll: 345 calories

31g P | 40g C | 6g F