Turkey, Avocado & Cheese

Turkey, Avocado & Cheese

🥘 Ingredients

  • 2% colby jack cheese
    14 g
  • avocado
    14 g
  • black pepper
  • bread
    2 slices
  • chipotle peppers in adobo
    3
  • egg whites
  • garlic powder
  • honey mustard
    42 g
  • oven roasted deli turkey breast
    4 oz
  • pickled red onions
  • plain non fat greek yogurt
    113 g
  • roasted red peppers
    10 g
  • sea salt
  • water
    30 ml

🍳 Cookware

  • air fryer
  1. 1
    Take a rolling pin and roll out your bread (a fluffier type bread like a butterbread works well) as flat as you can get them.
    bread: 2 slices
  2. 2
    Brush the inside edges of one of your slices of bread with egg whites (for egg wash) — this is important so it sticks with the top slice to seal your hot pocket.
    egg whites
  3. 3
    Now add your 2% colby jack cheese to the middle of that slice of bread. Then add your oven roasted deli turkey breast , roasted red peppers , pickled red onions , and avocado .
    2% colby jack cheese: 14 g, oven roasted deli turkey breast: 4 oz, roasted red peppers: 10 g, pickled red onions, avocado: 14 g
  4. 4
    Brush the bottom edges of your other slice of bread, which will be your top slice, with egg whites. This will also help it seal with the bottom slice.
  5. 5
    Add the top slice and press down the edges to help seal the hot pocket. Then brush more egg whites on the edges of the now hot pocket to help with the final crimping with your fork.
  6. 6
    Now carefully crimp the edges of your hot pocket until all sealed. Use a pizza cutter to cut off the extra edges to make the hot pocket a perfect rectangle.
  7. 7
    Carefully transfer to your air fryer . Spray the top with non stick cooking spray. Air fry on 400°F for ⏱️ 3-4 minutes or until golden. Then enjoy!
  8. 8
    For the low cal chipotle honey mustard dip, blend plain non fat greek yogurt , honey mustard , chipotle peppers in adobo , water , sea salt , black pepper , and garlic powder until smooth.
    plain non fat greek yogurt: 113 g, honey mustard: 42 g, chipotle peppers in adobo: 3, water: 30 ml, sea salt, black pepper, garlic powder