High Protein Chicken Bacon Ranch Hot Pockets
Savor the mouthwatering goodness of our protein-packed Chicken Bacon Ranch Hot Pockets, each loaded with a hearty 37g of protein! These delightful pockets are bursting with creamy cheese, crispy bacon, and zesty ranch flavor, making them an ideal choice for your meal prep. Whip up a batch in no time and enjoy a satisfying snack that fuels your day!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 4 Diced Garlic Cloves
- 1/2 Juiced Lime
- 80ml Water (2.7 fl oz)
🥩Meat & Seafood(2)
- 150g Cooked & Diced Short Cut Bacon (5.29 oz)can be substituted for turkey bacon, beef bacon etc
- 400g Thinly Sliced Chicken Breast (raw weight) (0.88 lbs)
🥛Dairy & Eggs(3)
- 80g Light Grated Cheddar Cheese (2.82 oz)
- 300g Low Fat Cottage Cheese (10.6 oz)
- 25g Light Grated Mozzarella Cheese (per hot pocket) (0.88 oz)
🫙Pantry Staples(3)
- 1 Tsp Baking Powder (5 ml)
- 400g Plain All Purpose Flour (3.2 cup)
- 1 Tsp Olive Oil (5 ml)
🧂Spices & Seasonings(7)
- 1/2 Tsp Garlic Powder (2.5 ml)
- 1 Tsp Garlic Powder (5 ml)
- 1/2 Tsp Onion Powder (2.5 ml)
- 1 Tsp Onion Powder (5 ml)
- 2 Tsp Ranch Seasoning (10 ml)
- 1 Tsp Salt (5 ml)
- 1 Tsp Smoked Paprika (5 ml)
📦Other(3)
- 2 - 4 tsp Chipotle Sauce/Paste (10-20 ml)
- Chivesoptional
- 420g Low Fat Greek Yoghurt (14.8 oz)
👨🍳 Instructions
- 1
In a blender cup, start by adding low-fat cottage cheese, diced garlic, lime juice, chipotle sauce, ranch seasoning, a bit of water and blend until the sauce is smooth and creamy.
- 2
Grab your thinly sliced chicken breast, add the seasonings with some olive oil, mix and cook on medium to high heat for 4 minutes on each side.
- 3
Once cooked, dice the chicken and add it to a big bowl with the sauce, light cheddar cheese, chives, cooked and diced bacon and mix until well combined.
- 4
To make the dough, mix together plain flour with low-fat greek yogurt, baking powder and some seasonings until you get a crumbly texture and knead it until you form a dough ball.
- 5
Split it into 8 equal balls, flatten each ball, add some light mozzarella and equally divide the filling, then pinch the sides towards the middle to seal it, flip it and flatten it once more.
- 6
Cook them on low to medium heat for 6-7 minutes on each side with the lid on top until golden brown and crispy and enjoy!
💡 Pro Tips
- ✓Cook the yogurt dough hot pockets at 275-300°F (medium-low heat) because higher temperatures will burn the exterior before the thick filling reaches 165°F internal temperature.timing275-300°F surface temp
- ✓Rest your flour-yogurt dough for 15-20 minutes after kneading to allow gluten to relax and prevent shrinkage when rolling, making sealing easier.technique15-20 minutes
- ✓Use a 2:1 flour to Greek yogurt ratio by weight (not volume) because yogurt density varies by brand and affects dough hydration by up to 15%.ingredient2:1 weight ratio
- ✓Pre-cool your filling mixture for 10-15 minutes before assembling because warm filling creates steam that weakens dough seals and causes bursting.technique10-15 minutes cooling
- ✓Cover with a lid during cooking to create steam circulation that ensures the thick protein filling reaches safe 165°F without over-browning the yogurt-based crust.equipment165°F internal temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
High Protein Chicken Bacon Ranch Hot Pockets
Savor the mouthwatering goodness of our protein-packed Chicken Bacon Ranch Hot Pockets, each loaded with a hearty 37g of protein! These delightful pockets are bursting with creamy cheese, crispy bacon, and zesty ranch flavor, making them an ideal choice for your meal prep. Whip up a batch in no time and enjoy a satisfying snack that fuels your day!
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 4 Diced Garlic Cloves
- 1/2 Juiced Lime
- 80ml Water (2.7 fl oz)
🥩Meat & Seafood(2)
- 150g Cooked & Diced Short Cut Bacon (5.29 oz)can be substituted for turkey bacon, beef bacon etc
- 400g Thinly Sliced Chicken Breast (raw weight) (0.88 lbs)
🥛Dairy & Eggs(3)
- 80g Light Grated Cheddar Cheese (2.82 oz)
- 300g Low Fat Cottage Cheese (10.6 oz)
- 25g Light Grated Mozzarella Cheese (per hot pocket) (0.88 oz)
🫙Pantry Staples(3)
- 1 Tsp Baking Powder (5 ml)
- 400g Plain All Purpose Flour (3.2 cup)
- 1 Tsp Olive Oil (5 ml)
🧂Spices & Seasonings(7)
- 1/2 Tsp Garlic Powder (2.5 ml)
- 1 Tsp Garlic Powder (5 ml)
- 1/2 Tsp Onion Powder (2.5 ml)
- 1 Tsp Onion Powder (5 ml)
- 2 Tsp Ranch Seasoning (10 ml)
- 1 Tsp Salt (5 ml)
- 1 Tsp Smoked Paprika (5 ml)
📦Other(3)
- 2 - 4 tsp Chipotle Sauce/Paste (10-20 ml)
- Chivesoptional
- 420g Low Fat Greek Yoghurt (14.8 oz)
👨🍳 Instructions
- 1
In a blender cup, start by adding low-fat cottage cheese, diced garlic, lime juice, chipotle sauce, ranch seasoning, a bit of water and blend until the sauce is smooth and creamy.
- 2
Grab your thinly sliced chicken breast, add the seasonings with some olive oil, mix and cook on medium to high heat for 4 minutes on each side.
- 3
Once cooked, dice the chicken and add it to a big bowl with the sauce, light cheddar cheese, chives, cooked and diced bacon and mix until well combined.
- 4
To make the dough, mix together plain flour with low-fat greek yogurt, baking powder and some seasonings until you get a crumbly texture and knead it until you form a dough ball.
- 5
Split it into 8 equal balls, flatten each ball, add some light mozzarella and equally divide the filling, then pinch the sides towards the middle to seal it, flip it and flatten it once more.
- 6
Cook them on low to medium heat for 6-7 minutes on each side with the lid on top until golden brown and crispy and enjoy!
💡 Pro Tips
- ✓Cook the yogurt dough hot pockets at 275-300°F (medium-low heat) because higher temperatures will burn the exterior before the thick filling reaches 165°F internal temperature.timing275-300°F surface temp
- ✓Rest your flour-yogurt dough for 15-20 minutes after kneading to allow gluten to relax and prevent shrinkage when rolling, making sealing easier.technique15-20 minutes
- ✓Use a 2:1 flour to Greek yogurt ratio by weight (not volume) because yogurt density varies by brand and affects dough hydration by up to 15%.ingredient2:1 weight ratio
- ✓Pre-cool your filling mixture for 10-15 minutes before assembling because warm filling creates steam that weakens dough seals and causes bursting.technique10-15 minutes cooling
- ✓Cover with a lid during cooking to create steam circulation that ensures the thick protein filling reaches safe 165°F without over-browning the yogurt-based crust.equipment165°F internal temp