Buffalo Chicken Pocket Pizza

• total time: 27 minutes

Ingredients

I took one of my most viral recipes and turned it into a pizza! This recipe is INSANE for meal prep. Reheats beautifully!

Shoutout to @alexcookjoy who I saw this wet tortilla trick from. Thought it was weird as hell but the food science checks out!

Macros per Slice:

192 Cals, 20g Carbs, 8.5g Fat, 22g Protein

Ingredients (makes 6 slices):

3 Burrito Size Low Carb Tortillas

16oz Boneless, Skinless Chicken Breast

½ Packet Ranch Dip Mix to season Chicken

113g Franks Red Hot Buffalo Sauce

56g Part Skim Mozzarella

2 Light Laughing Cow Cheese Wedges

6g Nutritional Yeast

50g Finely Diced Red Onion

10g Green Onion

Toppings:

120g Pizza Sauce

72g Part Skim Mozzarella (washed for cheese pulls)

Directions

Pat dry your chicken breast. Then flatten and season with ranch dip mix. Air fry on 400 Degrees F for 9-10 minutes. Let cool for 10 minutes once done.

Now chop your chicken breast into tiny pieces. Add to bowl along with the rest of your buffalo chicken filling ingredients. Mix till combined.

Now take your tortillas and cut in half. Then dip each in a bowl with room temperature water. Trust me, this works wonders. Shake of the excess water.

Add a spoonful of your buffalo chicken to the middle of your tortilla. Then fold your tortilla into a triangle. See video. Then press to seal and flatten.

Add to pizza pan that was in the oven while it preheated on 400 degrees F. Spray each with non stick cooking spray. Add to oven for 8 minutes.

Once done, take all 6 pockets and form into a pizza. Add your toppings (if using shredded mozzarella, rinse in cold water so you get nice cheese pulls!) and add back to the oven on broil until toppings are golden. Then take out and enjoy!