Macros for each Buffalo Chicken Pocket:
98 Cals, 8g Carbs, 2g Fat, 12g Protein
Macros for Whole Batch Buffalo Chicken (only used half to make 10 pockets):
932 Cals, 11g Carbs, 4g Fat, 213g Protein
Ingredients for Buffalo Chicken:
24oz Chicken Tenders
Seasoned with Blackened Seasoning
170g Plain Non Fat Greek Yogurt
113g Fat Free Cottage Cheese
113g Franks Red Hot Buffalo Sauce
½ Packet Ranch Seasoning
Rest of ingredients:
5 Low Carb Tortillas (I used La Banderita Carb Counter)
10g AP Flour
Water
Directions:
1.) Season and cook your chicken tenders. I went air fryer for 9 minutes on 400 degrees F. Looking for 165 internal temp. Let set for about 10 minutes and then chop into small pieces.
2.) Now to make the buffalo chicken sauce. Add your greek yogurt, cottage cheese, buffalo sauce and ranch seasoning to a small blender. Blend till smooth.
3.) Add chicken to a bowl and then add the buffalo sauce. Mix till combined.
4.) Highly recommend watching the video for this part on how I make these pockets. Hard to explain without seeing it visually.
5.) Once pockets are done (makes 10 and had about ½ my buffalo chicken mixture left), add to air fryer and spray with non stick cooking spray. Air fry on 400 degrees F for 4-5 minutes. Then it’s time to enjoy!