How do you make high protein buffalo chicken pockets at home?

To make these at home, you combine shredded chicken with a high-protein buffalo sauce made from Greek yogurt and Frank’s RedHot. This filling is sealed inside a 2-ingredient dough made of self-rising flour and non-fat Greek yogurt, then air-fried or baked until golden.

Can you cook buffalo chicken pockets in the air fryer?

Yes! The air fryer is the best way to get a crispy, hot-pocket-style crust without deep frying. Simply preheat your air fryer to 375°F and cook the pockets for 9–11 minutes, flipping halfway through to ensure the dough is cooked evenly on both sides.

How do you make high protein buffalo chicken pockets low carb?

While the yogurt dough is lower in calories than traditional pastry, you can make these even lower in carbs by using a keto-friendly tortilla. Place the buffalo filling in the center of a low-carb wrap, fold it into a square, and air fry it until the exterior is crunchy.

What’s the best way to keep buffalo chicken pockets from leaking?

The secret is a "double seal." First, ensure your filling isn't too watery (drain your chicken well!). Second, brush the edges of the dough with an egg wash before folding, then use a fork to firmly crimp the edges together. This creates a tight bond that holds the cheese inside.

Can you meal prep and freeze buffalo chicken pockets?

Absolutely! These are the ultimate "lazy" handheld lunch. After baking or air frying, let them cool completely on a wire rack. Wrap each pocket tightly in foil or plastic wrap and store them in a freezer bag for up to 3 months.

How do you reheat buffalo chicken pockets so they stay crispy?

Avoid the microwave if you want that fresh-baked crunch. The best method is to pop them back into the air fryer at 350°F for 3–5 minutes (or 10–12 minutes if reheating directly from frozen). This restores the texture of the dough perfectly.

High Protein Buffalo Chicken Pockets (Healthy Hot Pockets)

Name: High Protein Buffalo Chicken Pockets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup Self-Rising Flour (plus extra for dusting); 1 cup Non-Fat Plain Greek Yogurt (strained/thick variety); 1/2 tsp Garlic Powder; 1/2 tsp Salt; 10 oz Shredded Chicken Breast (Rotisserie works best); 1/4 cup Non-Fat Plain Greek Yogurt; 2 tbsp Light Cream Cheese; 1/4 cup Frank’s RedHot Original Sauce; 1/2 cup Low-Fat Mozzarella Cheese, shredded; 1/2 tsp Onion Powder

Description

Spicy, creamy, and packed with 30g protein. These High Protein Buffalo Chicken Pockets use a viral 2-ingredient dough and air fry in 10 minutes. Better than the frozen box kind!

Ingredients

Scale

The High Protein Dough

1 cup Self-Rising Flour (plus extra for dusting)
1 cup Non-Fat Plain Greek Yogurt (strained/thick variety)
1/2 tsp Garlic Powder
1/2 tsp Salt

The Spicy Filling

10 oz Shredded Chicken Breast (Rotisserie works best)
1/4 cup Non-Fat Plain Greek Yogurt
2 tbsp Light Cream Cheese
1/4 cup Frank’s RedHot Original Sauce
1/2 cup Low-Fat Mozzarella Cheese, shredded
1/2 tsp Onion Powder

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Instructions

Prep Filling: In a medium bowl, combine shredded chicken, Greek yogurt, light cream cheese, buffalo sauce, and onion powder. Mix until creamy. Fold in the mozzarella cheese last.
Make Dough: In a large bowl, mix self-rising flour, Greek yogurt, garlic powder, and salt. Stir until a shaggy ball forms.
Knead: Turn the dough onto a floured surface. Knead for 1-2 minutes until smooth and no longer sticky.
Roll: Divide the dough into 4 equal portions. Roll each into a rectangle (approx 6×4 inches) about 1/8 inch thick.
Fill: Place 1/4 of the chicken mixture onto the center of each rectangle.
Seal: Fold the dough over the filling. Brush edges with water or egg wash, then use a fork to firmly crimp the edges closed.
Air Fry: Preheat Air Fryer to 375°F (190°C). Spray the pockets with oil. Cook for 9-11 minutes, flipping halfway through, until golden brown and crispy.
Serve: Let them cool for 3 minutes before eating—the filling will be very hot!

Notes

Oven Method: Bake at 400°F (200°C) for 18-20 minutes on parchment paper.
Low Carb Option: Use a low-carb tortilla instead of dough and fold like a crunchwrap.
Storage: Freeze fully baked pockets for up to 3 months. Reheat in the air fryer at 350°F for 3-5 minutes.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch/Dinner
Method: Air Fryer / Baking
Cuisine: American

Nutrition

Serving Size: 1 Pocket
Calories: 360
Sugar: 3g
Sodium: 780mg
Fat: 10g
Saturated Fat: 4g
Carbohydrates: 38g
Fiber: 2g
Protein: 30g
Cholesterol: 65mg