Buffalo Chicken Pocket Pizza

Buffalo Chicken Pocket Pizza

  • 6

  • 18-20 mins

Ingredients

Buffalo chicken filling

3 burrito-size low carb tortillas

16 oz (454 g) boneless, skinless chicken breast

½ packet ranch dip mix (to season chicken)

113 g Frank’s RedHot Buffalo Sauce

56 g part-skim mozzarella, shredded

2 Light Laughing Cow cheese wedges

6 g nutritional yeast

50 g red onion, finely diced

10 g green onion, sliced

Toppings

120 g pizza sauce

72 g part-skim mozzarella, shredded

Step 1 — Cook Chicken
Pat chicken breast dry, then flatten slightly
Season with half a packet ranch dip
Air fry at 400°F for 9-10 mins, or until cooked through
Let cool 10 minutes, then chop into tiny pieces

Step 2 — Make buffalo filling
 In a bowl, mix chopped chicken with: buffalo sauce, 56 g mozzarella, Laughing Cow wedges, nutritional yeast, red onion, and green onion. Stir until well combined.

Step 3 — Form tortilla pockets
 Cut tortillas in half to make 6 halves.
 Dip each tortilla half briefly in room temperature water (quick dip), then shake off excess.
Add a spoonful of buffalo filling to the center of each tortilla half.
Fold into a triangle, press to seal, and flatten (like in the video).

Step 4 — Bake + broil
Preheat oven to 400°F with your pizza pan inside.
Spray each pocket with nonstick spray, place on hot pan, and bake 8 minutes.
Arrange all 6 pockets into a circle like a pizza, add pizza sauce + 72 g mozzarella.
Broil 1–3 minutes, just until cheese is melted/golden. Slice and enjoy.

Macros (per 1 slice / serving)

  • 192 calories

  • 20 g carbs

  • 8.5 g fat

  • 22 g protein

FHH: Buffalo Chicken Pocket Pizza

 

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Buffalo Chicken Pocket Pizza