Recipe: Appetizing Low Fat Buffalo Chicken Pockets

Low Fat Buffalo Chicken Pockets. Low Fat Buffalo Chicken Pockets is something which I have loved my whole life. They're nice and they look fantastic. To get started with this particular recipe, we have to prepare a few components.

On a baking sheet place chicken breasts on sheet and spray with olive oil or cooking spray. Place in oven and roast until done. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. You can have Low Fat Buffalo Chicken Pockets using 9 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Low Fat Buffalo Chicken Pockets

You need 1 packages of low fat or fat free cream cheese, room temperature.
Prepare 1 packages of Powder ranch dip.
Prepare 1 lb of roasted shredded chicken breasts.
It's 1/2 cup of Franks red hot sauce.
You need 1/2 packages of Broccoli Slaw.
It's 1/2 cup of shredded cheddar cheese.
It's 1 packages of Egg roll wrapers.
You need 1 of olive oil spray.
You need 1 of water.

In medium bowl, mix chicken and sauce. Top with mozzarella cheese, blue cheese and bell pepper. These are so good, and perfect as a low-carb or keto appetizer, or serve it over salad to make it a meal. Some of my other favorite party apps perfect for the Super Bowl coming up are Jalapeno Popper Nachos, Hot Spinach Dip and Baked Sweet Potato Skins.

Low Fat Buffalo Chicken Pockets instructions

Preheat oven to 400°F. On a baking sheet place chicken breasts on sheet and spray with olive oil or cooking spray. Place in oven and roast until done. When the chicken is cooked let rest for 10 minutes then shred and place in a bowl, add hot sauce and mix well. Next in a seperate bowl place cream cheese and ranch dip together and mix well. Next lay out one sheet of the egg roll wrapper, spread a teaspoon of the ranch mixture across, next add a teaspoon of chicken, a handful of slaw and a pinch of cheese. To roll pull one corner to the center, take your finger and dad a little water on the top of the corner, pull the opposite corner to the middle and dab water on the corner, then pull one of the remaining corners to the center, dab with water, pull the final corner to the middle and place it on top. Turn the picket over and place on a baking sheet that has been sprayed with oil. Repeat until all ingredients are used. Once all pockets are on the baking sheet spray with oil and p.

Place your football shaped pie crusts together in groups of two. Place your other pie crust on top to encase your filling. I use low fat cream cheese or Neufchâtel cheese instead of regular cream cheese. Shred chicken with a hand mixer in the pot, or remove from the pot, shred with forks, and return back to the pot. Stir in cheese, yogurt, and cottage cheese, tossing until warm.