Delicious, Easy and Healthy!
These little buggers are delicious AND only 100 calories each! We are going to start with some leftover smoked chicken but you can use a store bought rotisserie chicken if that is what you have on hand.
It takes a little time to roll them all, but they’re worth it.
How To Assemble the Wraps
Lay out your egg roll wrappers on a clean surface. Toss your smoked chicken with Franks Buffalo sauce – and before you begin, think “egg roll”.
As pictured below, place a small amount each of the broccoli slaw, chicken and blue cheese in the bottom right corner of the egg roll wrapper. Be careful not to use too much, because the wrappers tear easily.
Here’s how you fold them: Bring up the bottom corner to cover the mixture, so the point is towards the center of the wrapper.
Fold in the bottom corners in towards the center.
Roll the wrapper over one time.
Wet the top corner that is left with the water from the bowl. Fold it over to “seal” it.
Repeat with remaining rolls.
Spray each roll with cooking spray and place on a cookie sheet. Bake for 12-15 minutes, or until they are golden brown.
Once you try these, I bet these bad boys will end up being a favorite in your house, just like in ours!
Original Recipe: Smoked Whole Chicken Breast or Grilled Chicken Breasts
This is a recipe I found when browsing Pinterest for appetizer ideas. I landed on a blog called Can You Stay For Dinner and found this gem. The recipes on this blog are always interesting and she is a lot of fun to read.
Crispy Baked Buffalo Chicken Wraps
Ingredients
- 12 egg roll wrappers roughly 4 square inches
- 1 cup cooked and shredded chicken 6 ounces
- 1/2- 2/3 cup Frank’s Buffalo Sauce
- 1 cup crumbled blue cheese 4 ounces
- 1 cup broccoli slaw or cole slaw dry
- Small bowl of water
- Nonstick cooking spray
- Blue cheese dressing for serving
Instructions
- Preheat oven to 400 degrees
- Place a small amount of each the broccoli slaw, chicken and blue cheese in the bottom right corner of the egg roll wrapper. Be careful not to use too much, because the wrappers tear easily.
- Here’s how you fold them: Bring up the bottom corner to cover the mixture, so the point is towards the center of the wrapper. Fold in the bottom corners in towards the center. Roll the wrapper over one time. Wet the top corner that is left with the water from the bowl. Fold it over to “seal” it. Repeat with remaining rolls.
- Spray each roll with cooking spray and place on a cookie sheet. Bake for 12-15 minutes, or until they are golden brown.