Crispy Baked Buffalo Chicken Wraps
A fast, simply and delicious way to use leftover chicken. And it's buffalo style! Try it, I bet you'll love this as much as I do!
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.