Paleo Buffalo Chicken Pizza Poppers


Author Maya Krampf from


  • 3 GREEN unripe plantains they have to be green and hard
  • 3/4 pound boneless skinless chicken breast
  • 1 cup buffalo sauce I use Frank's Red Hot
  • Coconut oil for frying

Cashew Cheese

  • 1/2 cup cashews
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon lemon juice

Ranch Dressing - make a double batch, one for inside the poppers and one for the ranch dipping sauce

  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Himalayan salt
  • 2/3 cup Avocado mayonnaise
  • 1/2 lemon juiced
  • Water to thin out
  1. Bring two large pots of water to a boil. Place the chicken breast in one. Cut the ends off of the plantains. Cut the plantain into 2" pieces and boil until tender. Peel and place in a food processor or blender. Blend until it just forms a dough, a few seconds at most.
  2. While the chicken and plantains are boiling bring a small post of water to a boil and boil the cashews for 6 minutes or until soft. Drain and transfer to a food processor. Pour in the olive oil, and lemon. Blend until smooth and creamy. If it's too thick add a bit of hot water a little at a time. Set aside.
  3. Shred the chicken and place in the food processor with the buffalo sauce. Pulse until minced but not creamy or mushy. Set aside.
  4. Combine all of the seasoning for the ranch (just the seasoning, not the mayo, lemon, or water - that will be used for the ranch dressing), set aside.
  5. Between two pieces of plastic (I used a gallon ziplock bag cut in half) pull off a little large piece than a golf ball sized piece of dough until it's about 1/6 - 1/4 inch thick. This size should be enough to fill two poppers. You can roll out a larger piece of dough but it's more manageable to do two at a time.
  6. Put a teaspoon of cashew cheese down and top with about 2-3 teaspoons of chicken. Sprinkle with ranch seasoning and carefully fold over the dough. Cut down the middle to separate the two poppers. Place the plastic back over the popper and use the rolling pin to seal the sides. Cut off the excess and set the poppers aside. Add the excess back to the dough pile and repeat until you've used all the dough and fillings.
  7. Heat a large cast iron skillet over medium high heat with about 3 tablespoons of coconut oil. Fry the poppers 1-2 minutes per side until crisp and golden brown. Drain on paper towels and repeat until all have been cooked. **You may have to add extra coconut oil between batches.
  8. Mix together the second batch of ranch seasoning and mix in the mayo, lemon, and desired amount of water to thin out to your consistency preference.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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