Buffalo chicken empanadas

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4-5PP, 4SP blue & purple, 5SP green

Prep Time20

Cook Time26

Total Time46

Course: Main meals

Servings:

Author: Drizzle

1 cup self raising flour
1 cup non fat plain greek yogurt for best results I like to use just under 1 cup
1 cup 4oz cooked shredded chicken
2 oz light cream cheese softened
1/4 cup ranch dressing I used my zero point recipe linked above in write up
2 Tbsp Frank's hot sauce
1/2 cup reduced fat shredded cheese I used Trader Joe's 3 cheese blend
Egg whites for brushing
Little extra flour for dusting

Preheat the oven to 375F, and line a baking sheet with some parchment paper. Lightly spray it with cooking spray.
First make the 2 ingredient dough by mixing the flour with the Greek yogurt. For best results, I use just a little less yogurt than flour. Knead the dough together and shape it into 2 balls. Divide those 2 balls into 3 balls each.
Now make the filling by mixing together the chicken, cream cheese, ranch, shredded cheese and hot sauce.
Dust the work surface with a little flour and roll each dough ball out with a rolling pin.
Scoop about ¼ cup of filling onto the rolled out dough, fold the dough over forming a pocket, and then use a fork to seal ends shut. Also, use the fork to poke some holes in the middle of your finished empanada. Repeat with remaining dough balls.
Place the empanadas onto the baking sheet and brush them gently with the egg whites.
Bake them in the oven for 26 minutes or until golden brown. Remove them from oven and serve warm. Enjoy!

6 points per serving based on the WW app recipe creator if you use regular ranch dressing. 4 points per serving if you use Zero Point ranch.

If you’re using an older version of WW, check out these points below.

Personal Points- 4-5 depending on your 0PP foods

Freestyle SP- (blue & purple) 4 using WW recipe builder

Smart Points- (green) 5 using WW recipe builder

Points Plus- 4 using PP calculator