Buffalo Chicken Naan Pockets

What’s a naan pocket? Think if naan and a hot pocket had a baby. This recipe was inspired by a post sent to me by my boyfriend for healthy Buffalo chicken hot pockets, which reminded me a lot of stuffed naan, and since I already had a naan recipe that I love, I decided to try and create something new. If you are looking for a high protein, low fat alternative to hot pockets without the junk, this recipe has you covered!

Servings: 4 pockets

Ingredients:

1/2 naan recipe

1.5 lbs chicken breast or 1 rotisserie chicken

1/2 cup non-fat plain Greek yogurt

4-6 tbs Buffalo or Cholula hot sauce

4 oz shredded or sliced cheese, such as mozzarella or provolone

Salt, to taste

Pepper, to taste

Garlic powder, to taste

Paprika, optional, to taste

Directions:

Prepare your naan dough about 1 hour prior to assembly time and reserve 1/2 (4 single naan) for this recipe. The other 4 pieces can be made as regular naan or double up on this Buffalo chicken recipe. The dough needed for this recipe should not be cooked.

Around the time you start your naan, also season your chicken breast with salt, pepper, garlic and paprika to your liking. Pressure cook, bake, or grill your chicken. I like to pressure cook the chicken in my Instant Pot for 35 minutes. Once cooked, shred the chicken, then add the yogurt, Buffalo or hot sauce, and more seasonings to taste. Mix it all together until fully combined and refrigerate until you are ready to use.

Now it’s time to assemble. Heat your skillet (cast iron is recommended) on medium heat. Roll out 1 piece of naan dough to about 9” in diameter. Place 1 oz of cheese in a single layer in the center of the naan and top the cheese with 1/4 of the Buffalo chicken. Fold the naan over the filling in a circular manner.

Gently pat it down with your rolling pin or hands in order to create a uniform surface. Pinch the seems if needed, the filling should not be visible. It should be about 5-6” in diameter at this point. Place the folded side of the naan onto your skillet first so it seals and cook for 1-2 minutes until golden brown, then flip and do the same to the other side. Careful not to burn, you may have to adjust the temperature of your skillet. Repeat with the remaining 3 naan. Enjoy warm or wrap it in foil to reheat in the oven the next day (350 for 5-7 minutes).

Let me know if you try this recipe!