Dinner
Crispy Buffalo Chicken Rice Paper Hot Pockets
Golden rice-paper wrappers with a creamy, cheesy Buffalo chicken middle. These pockets have plenty of filling and just enough crunch to make cutting into one especially satisfying.
Why this recipe works
Cooked shredded chicken keeps the preparation straightforward, and two rice-paper sheets per pocket give the filling a little more support. This CraveSmart version uses RedHot Buffalo sauce for that tangy, spicy kick.
You make three substantial hot pockets from one batch. The oven heats them through first, then a short turn under the broiler crisps the surface. Stay nearby for that last part: golden can become burnt surprisingly quickly.
Get the filling and wrapper right
Weigh the chicken after cooking: you need 15.9 oz / 450 g cooked, shredded breast. The same weight of raw chicken will not give you the same amount of filling.
Mix in 2.7 US fl oz / 80 ml RedHot Buffalo sauce, along with cottage cheese, mozzarella and finely chopped green onion. Keep the shreds reasonably small so they’re easier to fold into a tidy pocket.
Dip the two rice-paper sheets together in beaten egg only until they begin to soften. They should bend without turning so floppy that they are difficult to move. A lightly oiled board helps stop them grabbing while you work.
Tools worth having
A wide, shallow bowl makes dipping the rice paper easier than trying to bend it into a narrow cereal bowl. For cooking, use a metal tray that is safe under the broiler, with lightly greased foil as the liner. Ordinary parchment is not suitable under a broiler.
A broad spatula supports the filled pocket when you move it. An instant-read thermometer is also useful: you want the center hot, not just the outside browned. The ThermoWorks ThermoPop 2 is an optional example, but use a reliable thermometer you already own before buying another.
Crispy Buffalo Chicken Rice Paper Hot Pockets
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3
1 hot pocket each
Yield
3 hot pockets
Approximate times. Prep: about 15 minutes, using already-cooked chicken Bake: 10 minutes Broil: about 5 minutes Total: about 30 minutes Prep and total times are estimates. Time to cook and cool the chicken separately is not included. Wrapper size and filling temperature can affect cooking time.
Estimated nutrition per hot pocket: about 460 calories, 59 g protein, 31 g carbohydrate and 10 g fat. Brands and the Buffalo sauce substitution may slightly change the values.
Calories
460
Protein
59g
Carbs
31g
Fat
10g
Ingredients
Both systems are shown; the toggle changes their order. US equivalents are approximate. Metric amounts are the recipe reference. Ounces (oz) measure weight; fl oz measures volume. Use level US measuring spoons.
- 15.9 oz / 450 g cooked chicken breast, shredded 450 g / 15.9 oz cooked chicken breast, shredded
- 4.2 oz / 120 g low-fat cottage cheese 120 g / 4.2 oz low-fat cottage cheese
- 2.7 US fl oz / 80 ml RedHot Buffalo sauce 80 ml / 2.7 US fl oz RedHot Buffalo sauce
- ¼ US cup finely chopped green onion, approximately 0.9 oz / 25 g ¼ US cup finely chopped green onion, approximately 25 g / 0.9 oz
- 2.1 oz / 60 g low-fat shredded mozzarella 60 g / 2.1 oz low-fat shredded mozzarella
- Salt, black pepper and onion powder, to taste Salt, black pepper and onion powder, to taste
- 6 rice-paper sheets 6 rice-paper sheets
- 2 eggs, beaten, for dipping 2 eggs, beaten, for dipping
- A little oil, for the board and foil A little oil, for the board and foil
Instructions
- Heat the oven to 450°F / 230°C. Line a broiler-safe metal tray with foil and lightly grease it. Lightly oil a clean chopping board. Heat the oven to 230°C / 450°F. Line a broiler-safe metal tray with foil and lightly grease it. Lightly oil a clean chopping board.
- Mix the cooked shredded chicken, cottage cheese, RedHot Buffalo sauce, green onion and mozzarella. Add salt, pepper and onion powder to taste. Mix the cooked shredded chicken, cottage cheese, RedHot Buffalo sauce, green onion and mozzarella. Add salt, pepper and onion powder to taste.
- Beat the eggs in a wide, shallow dish. Dip two rice-paper sheets together until they just begin to soften, then lay them on the prepared board. Beat the eggs in a wide, shallow dish. Dip two rice-paper sheets together until they just begin to soften, then lay them on the prepared board.
- Put one third of the filling in the center. Fold the sides inward, then fold the top and bottom over the filling to close the pocket. Put one third of the filling in the center. Fold the sides inward, then fold the top and bottom over the filling to close the pocket.
- Repeat with the remaining sheets and filling to make three pockets. Transfer them to the tray seam-side up, leaving space between them. Repeat with the remaining sheets and filling to make three pockets. Transfer them to the tray seam-side up, leaving space between them.
- Bake for 10 minutes, then switch to a low broil/grill setting for about 5 minutes, watching closely, until golden and crisp. Check that the center of each pocket reaches 165°F / 74°C. If it needs longer to heat through, return to baking rather than letting the broiler burn the wrapper. Bake for 10 minutes, then switch to a low broil/grill setting for about 5 minutes, watching closely, until golden and crisp. Check that the center of each pocket reaches 74°C / 165°F. If it needs longer to heat through, return to baking rather than letting the broiler burn the wrapper.
- Let the pockets stand briefly before cutting; the filling will be hot. Serve while the wrapper is still crisp. Let the pockets stand briefly before cutting; the filling will be hot. Serve while the wrapper is still crisp.
Tips
- Use cooled cooked chicken for assembling, then heat the filling thoroughly in the oven.
- Plain low-fat cottage cheese and mozzarella do not need to be a particular brand.
- Another Buffalo-style sauce is an optional variation, but its heat, salt and thickness may differ. The version tested here uses 2.7 US fl oz / 80 ml RedHot Buffalo.
- Avoid overfilling one pocket and leaving the others short. Divide the filling into three before you start folding.
- Don’t use a glass baking dish under the broiler unless its manufacturer explicitly permits it.
Storage
- These are best freshly cooked for crunch. Refrigerate leftovers promptly in a covered container at 40°F / 4°C or below. Use within the cooked chicken’s original 3–4-day refrigerated window; turning leftover chicken into pockets does not restart that clock. Reheat until the center reaches 165°F / 74°C. An oven can help the wrapper firm up again, though it may not match the first bake.
FAQ
Can I put raw chicken in the filling?
No. This recipe starts with fully cooked chicken.
Why two rice-paper sheets?
The double layer gives the filling more support while you fold and cook the pocket.
Can I use parchment under the broiler?
No. Use a broiler-safe metal tray with foil, and follow the tray and oven instructions.
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