Ingredients:

  • 1 cup (125g) self-rising flour
  • 1 cup (240g) non-fat Greek yogurt
  • 1/2 tsp (3g) garlic powder
  • 1 lb (450g) chicken breast, cooked and finely shredded
  • 1/3 cup (80ml) buffalo sauce
  • 1/4 cup (60g) non-fat Greek yogurt
  • 1 cup (115g) shredded mozzarella cheese
  • 2 tbsp (8g) fresh chives, minced
  • 1/2 tsp (3g) black pepper
  • 1 large egg, beaten
  • 1 tbsp (8g) sesame seeds

Instructions:

  1. In a medium bowl, combine the shredded chicken breast, buffalo sauce, Greek yogurt, and black pepper. Stir until the chicken is evenly coated. Fold in the shredded mozzarella and minced chives.
  2. Mix the self-rising flour and garlic powder in a bowl, then stir in the Greek yogurt. Knead the dough gently on a lightly floured surface for about 60 seconds until soft and tacky.
  3. Divide the dough into 8 equal portions. Roll each piece into an oval roughly 1/4 inch thick. Place 3 tablespoons of filling on one half of the oval.
  4. Fold the dough over the filling and pinch the edges firmly to seal. Gently taper the ends to create a football shape.
  5. Brush the top of each pocket with the beaten egg wash and sprinkle with sesame seeds. Cook in an air fryer or oven until golden brown.