Rice Paper Buffalo Chicken Hot Pockets

Steps5

1. 1

   Step 1. Make the buffalo filling

   In a large bowl, combine the shredded chicken, blended cottage cheese, Frank's RedHot, cheese, green onion, salt, pepper, and onion powder, mixing until creamy and evenly coated.

   Chicken breastBuffalo sauceScallionMozzarella
2. 2

   Step 2. Dip the rice paper

   Beat the eggs in a shallow dish. Dip 2 rice paper sheets together into the egg wash just until they begin to soften.

   Don't let them sit too long or they'll become difficult to work with.
3. 3

   Step 3. Stuff and fold

   Place the softened rice paper on a flat surface. Add a generous scoop of buffalo chicken filling to the center. Fold the sides inward, then fold the top and bottom over the filling to create a sealed rectangular hot pocket.

4. 4

   Step 4. Bake the hot pockets

   10 min

   Place seam-side up on a parchment-lined baking sheet. Bake at 450°F for 10 minutes.

   Rice paper
5. 5

   Step 5. Broil until crispy

   5 min

   Switch the oven to low broil and broil for about 5 minutes, or until deeply golden and crispy.

   Keep an eye on them during this step, they can go from golden to scorched fast.

   Rice paper