In a large mixing bowl, add the shredded chicken, buffalo sauce, Greek yogurt, shredded cheese, garlic powder, onion powder, and black pepper. Using a spoon or spatula, mix everything together until the chicken is evenly coated and the mixture becomes creamy and well combined. The filling should be thick, not runny—if it feels too loose, add a little more chicken or cheese to balance it.

Place your wraps or dough pieces on a clean, flat surface. If you’re using dough, lightly dust the surface with flour to prevent sticking. Make sure each piece is spread out evenly so it’s easy to fill and fold.

Spoon about 2–3 tablespoons of the buffalo chicken filling into the center of each wrap or dough piece. Avoid overfilling, as this can cause the pockets to burst open while baking.

Carefully fold the dough or wrap over the filling to create a pocket shape (half-moon or rectangle). Press the edges together firmly using your fingers to seal. For extra security, use the back of a fork to crimp the edges and ensure they are tightly sealed.

Line a baking tray with parchment paper and place each sealed pocket onto the tray, leaving a little space between them so they cook evenly and don’t stick together.

Lightly brush the tops of each pocket with olive oil using a pastry brush or spoon. This helps create a golden, slightly crispy finish once baked.

Place the tray in a preheated oven at 180°C (350°F) and bake for about 15–18 minutes, or until the pockets are golden brown on top and slightly crisp on the outside. Keep an eye on them in the last few minutes to avoid over-browning.

Remove the pockets from the oven and let them cool for a few minutes before serving. This helps the filling set slightly and prevents it from being too hot when you bite into it. Serve warm for the best flavor and texture.