Chipotle Chicken Bacon Hot Pockets
Chipotle Chicken Bacon Hot Pockets
Ingredients
For the Dough
- 500 grams self-rising flour
- 520 grams Greek yogurt, 0% fat
- 1 tablespoon garlic salt, (15g)
- 1 tablespoon Italian seasoning, (8g)
For the Chipotle Chicken Filling
- 40 ounces chicken breast, (1135g)
- 1 tablespoon garlic salt, (15g)
- 1 tablespoon onion powder, (7g)
- 1/3 cup canned chipotle peppers, (100g)
- 2 tablespoons honey, (40g)
- 3 1/2 cups fat free mozzarella, (392g)
- 6 cooked center cut bacon slices, (50g)
- 10 grams fresh chives
For the High Protein Chipotle Sauce
- 2 cups cottage cheese, (450g)
- 2 tablespoons light mayo, (30g)
- 50 grams canned chipotle peppers
- 1/2 tablespoon garlic salt, (7g)
- 1/2 tablespoon black pepper, (3g)
- 1 tablespoon honey, (20g)
- 1/2 cup fat free milk, (120g)
Instructions
- 1
In a large bowl, combine 500 grams of self-rising flour, 520 grams of 0% fat Greek yogurt, 1 tablespoon (15g) of garlic salt, and 1 tablespoon (8g) of Italian seasoning. Mix all the ingredients together until a sticky dough forms.
⏱️ 5 min
- 2
Transfer the dough to a lightly floured surface. Knead the dough for a few minutes until it becomes smooth. Divide the dough into 10 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each dough ball into a thin, flat square shape.
⏱️ 15 min
- 3
Cook the 40 ounces (1135g) chicken breast in a pan until it is thoroughly cooked. Shred the cooked chicken breast.
⏱️ 10 min
- 4
Add the shredded chicken to a bowl. Add 1 tablespoon (15g) of garlic salt, 1 tablespoon (7g) of onion powder, 1/3 cup (100g) of canned chipotle peppers, 2 tablespoons (40g) of honey, 3 1/2 cups (392g) of fat-free mozzarella, 6 cooked center-cut bacon slices (50g), and 10 grams of fresh chives to the chicken. Mix all the ingredients thoroughly until well combined.
⏱️ 10 min
- 5
In a blender, combine 2 cups (450g) of cottage cheese, 2 tablespoons (30g) of light mayo, 50 grams of canned chipotle peppers, 1/2 tablespoon (7g) of garlic salt, 1/2 tablespoon (3g) of black pepper, 1 tablespoon (20g) of honey, and 1/2 cup (120g) of fat-free milk. Blend until the sauce is completely smooth and creamy.
⏱️ 5 min
- 6
Take one rolled-out dough square. Place a portion of the chipotle chicken filling onto one half of the dough square. Drizzle a small amount of the high protein chipotle sauce over the filling. Fold the other half of the dough over the filling to create a pocket shape. Use a fork to crimp the edges of the hot pocket firmly to seal it. Repeat this process for the remaining 9 hot pockets.
⏱️ 10 min
- 7
Place the assembled hot pockets into an air fryer. Air fry at 375°F (190°C) for 10-12 minutes, or until they are golden brown and cooked through.
⏱️ 12 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken Bacon Hot Pockets
For the Dough
- 500 grams self-rising flour
- 520 grams Greek yogurt, 0% fat
- 1 tablespoon garlic salt, (15g)
- 1 tablespoon Italian seasoning, (8g)
For the Chipotle Chicken Filling
- 40 ounces chicken breast, (1135g)
- 1 tablespoon garlic salt, (15g)
- 1 tablespoon onion powder, (7g)
- 1/3 cup canned chipotle peppers, (100g)
- 2 tablespoons honey, (40g)
- 3 1/2 cups fat free mozzarella, (392g)
- 6 cooked center cut bacon slices, (50g)
- 10 grams fresh chives
For the High Protein Chipotle Sauce
- 2 cups cottage cheese, (450g)
- 2 tablespoons light mayo, (30g)
- 50 grams canned chipotle peppers
- 1/2 tablespoon garlic salt, (7g)
- 1/2 tablespoon black pepper, (3g)
- 1 tablespoon honey, (20g)
- 1/2 cup fat free milk, (120g)
Instructions
- 1
In a large bowl, combine 500 grams of self-rising flour, 520 grams of 0% fat Greek yogurt, 1 tablespoon (15g) of garlic salt, and 1 tablespoon (8g) of Italian seasoning. Mix all the ingredients together until a sticky dough forms.
⏱️ 5 min - 2
Transfer the dough to a lightly floured surface. Knead the dough for a few minutes until it becomes smooth. Divide the dough into 10 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each dough ball into a thin, flat square shape.
⏱️ 15 min - 3
Cook the 40 ounces (1135g) chicken breast in a pan until it is thoroughly cooked. Shred the cooked chicken breast.
⏱️ 10 min - 4
Add the shredded chicken to a bowl. Add 1 tablespoon (15g) of garlic salt, 1 tablespoon (7g) of onion powder, 1/3 cup (100g) of canned chipotle peppers, 2 tablespoons (40g) of honey, 3 1/2 cups (392g) of fat-free mozzarella, 6 cooked center-cut bacon slices (50g), and 10 grams of fresh chives to the chicken. Mix all the ingredients thoroughly until well combined.
⏱️ 10 min - 5
In a blender, combine 2 cups (450g) of cottage cheese, 2 tablespoons (30g) of light mayo, 50 grams of canned chipotle peppers, 1/2 tablespoon (7g) of garlic salt, 1/2 tablespoon (3g) of black pepper, 1 tablespoon (20g) of honey, and 1/2 cup (120g) of fat-free milk. Blend until the sauce is completely smooth and creamy.
⏱️ 5 min - 6
Take one rolled-out dough square. Place a portion of the chipotle chicken filling onto one half of the dough square. Drizzle a small amount of the high protein chipotle sauce over the filling. Fold the other half of the dough over the filling to create a pocket shape. Use a fork to crimp the edges of the hot pocket firmly to seal it. Repeat this process for the remaining 9 hot pockets.
⏱️ 10 min - 7
Place the assembled hot pockets into an air fryer. Air fry at 375°F (190°C) for 10-12 minutes, or until they are golden brown and cooked through.
⏱️ 12 min•🌡️ 375