Buffalo Pockets

• portioner: Ingredients, 2 serves
• total tid: 26 minutes

Ingredienser

BUFFALO CHICKEN HOT POCKETS

These definitely F*cked. They are a little bit of effort, I’m not gonna lie, but they are damn tasty!

Dough

Self raising flour, 100g, 3.5oz

0 percent Greek yoghurt, 100g, 3.5oz

Garlic salt, 4g, 1 tsp

Italian seasoning, 2g, 1 tsp

Buffalo chicken filling

Chicken breast, 230g, 8oz

Garlic salt, to taste

Smoked paprika, to taste

Ranch seasoning, to taste

Black pepper, to taste

Tomato salsa, 15g, 0.5oz, 1 tbsp

Diced white onion, 20g, 0.7oz, 2 tbsp

Buffalo sauce, 25g, 0.9oz, 1.5 tbsp

Fat free mozzarella, 80g, 2.8oz

Fresh chives, optional

High protein buffalo sauce

Cottage cheese, 70g, 2.5oz

Reduced fat cream cheese, 10g, 0.35oz, 2 tsp

Garlic salt, 2g, 0.5 tsp

Black pepper, 1g, 0.25 tsp

Onion powder, 1g, 0.25 tsp

Buffalo sauce, 25g, 0.9oz, 1.5 tbsp

Fat free milk, 15ml, 0.5 fl oz, 1 tbsp

Instruktioner

Mix flour, yoghurt and seasonings to form a soft dough, knead lightly and divide into two. Cook and shred chicken, then mix with filling ingredients. Blend sauce ingredients until smooth. Roll dough, fill with chicken, cheese and sauce, fold and seal. Bake at 200°C, 390°F for 18 to 22 minutes until golden.

Calories and macros, per pocket

Calories: 425 kcal | P: 50g | C: 44g | F: 4g

Freezing Instructions

Wrap each hot pocket tightly in aluminium foil or place into an airtight freezer bag. Store flat in the freezer for up to 1 month. Label with the date.

Reheating Instructions

Remove a frozen hot pocket and wrap it in a damp paper towel. Microwave on a plate for 3 to 4 minutes until heated through. For a crispier finish, toast in a pan or air fry for a few minutes.

Recipe Credit: @fairfiteats | Matt West