High Protein Buffalo Chicken Hot Pockets

High-protein chicken pockets with spicy buffalo sauce

These golden, crispy hot pockets are packed with tender shredded chicken in a creamy high-protein buffalo sauce, all wrapped in a garlic-herb dough.

35Min

5Servings

425Cal

MediumLevel

Spicy 3/5high-protein

#mealprep#highprotein#chicken#buffalo#hotpockets

Equipment

Knife

Cutting Board

Mixing Bowl

Blender

Mixing Spoon

Rolling Pin

Frying Pan

Spatula

Pan Lid

Ingredients

Dough

self raising flour

250 g

Chobani Greek Yoghurt Natural Light

260 g

garlic salt

7 g

dried Italian herbs

4 g

Filling

shredded roast chicken meat (shredded, skinless, boneless)

450 g

Coles Mozzarella Light, shredded (shredded)

195 g

fresh chives (finely chopped)

5 g

High Protein Buffalo Sauce

light cottage cheese

168 g

Philadelphia Light cream cheese

28 g

garlic salt

4 g

black pepper

1.5 g

onion powder

1.5 g

Frank’s RedHot Buffalo Wings Sauce

60 g

skim milk

30 ml

Instructions

Prepare the chicken filling

Remove skin and bones from roast chicken and shred the meat.

5 min

Use two forks for easier shredding

Make the buffalo sauce

Blend cottage cheese, cream cheese, garlic salt, pepper, onion powder, buffalo sauce and milk until smooth.

3 min

Blend until completely smooth for best texture

Combine filling ingredients

Mix the blended buffalo sauce with shredded chicken and chives until chicken is fully coated.

2 min

Ensure every piece of chicken is coated with sauce

Make the dough

Mix flour, yoghurt, garlic salt and Italian herbs until a dough forms.

3 min

Knead the dough

Turn dough onto floured surface and knead for 1-2 minutes until smooth, adding more flour if needed to prevent sticking.

2 min

Add flour gradually - too much will make dough tough

Divide and roll the dough

Divide dough into 5 equal balls (about 104g each) and roll each into an oval 3-4mm thick.

5 min

Keep unused dough balls covered to prevent drying

Fill the hot pockets

Place buffalo chicken filling on one half of each oval and top with 39g mozzarella per pocket.

3 min

Distribute filling evenly for consistent cooking

Seal the hot pockets

Fold dough over filling and press edges with a fork to seal completely.

2 min

Press firmly with fork to ensure edges are sealed

Cook the hot pockets

Cook in a lightly oiled pan on medium-low heat for 4-5 minutes per side until golden brown and cooked through, covering with lid.

10 minMedium heattimer 5 min

Covering helps cheese melt and dough cook through evenly

Original recipe

InstagramRecipe by @baxtercoaches

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Microwave 1-2 minutes from fridge or 3-4 minutes from frozen, then toast in pan 1-2 minutes per side for crispiness

Wrap individually in damp paper towel before microwaving. Can be frozen for up to 1 month.

Notes

• These are excellent for meal prep and can be made in batches

• The Greek yoghurt in the dough provides extra protein

• Can substitute buffalo sauce with hot sauce of choice

Your kitchen, together

Try Chopa today

Save recipes, plan meals, and manage your groceries — all in one place.

Download on theApp Store Get it onGoogle Play