Empanadas are usually deep-fried in a lot of fat and contain a ground beef filling mixture. My empanadas are air-fried and stuffed with creamy buffalo chicken for a super filling on-the-go lunch or snack!
2 cans of chicken, drained
2 tablespoons of whipped cream cheese
2 tablespoons of Frank’s Buffalo Wing Sauce
1 oz of mild cheddar cheese
½ cup of plain nonfat Greek Yogurt
‘½ cup of self-rising flour
- In a medium skillet over medium heat, add 2 cans of chicken (drained) and cooked until warmed through. 2 to 3 minutes. Add the cream cheese, cheddar, and buffalo wing sauce. Stir until everything is well combined and melted. 1 to 2 minutes. Set aside.
- Make the dough by combing the Greek Yogurt and self-rising flour in a bowl. Dump out the dough and any flour that didn’t stick to a work surface and form the dough into a ball shape with your hands. Cut the dough into two equal pieces.
- Roll the dough out into a round circle and place half of the buffalo chicken mixture on one side of the dough. Fold the other side of the dough on top of the buffalo chicken and crimp the edges of the dough with a fork.
- Place the empanada in your air fryer basket and spray the top with cooking spray. Set the timer to 10 minutes and the temperature to 350. Check to see if the dough is done at 10 minutes and if it is not done continue cooking for another 2 minutes.
myWW points: Blue Points: 7; Green Points: 8; Purple Points: 7
- Category: Easy
- Method: Air Fryer
- Serving Size: 1 empanada
Keywords: air fryer empanadas