New Recipe: Baked Buffalo Chicken Rolls

I found this recipe on Pinterest while searching for healthy chicken recipes. As soon as I saw these, I knew Michael would love them. The best part, they're only 100 calories each. We each had 3 with a salad and it was plenty. Can't beat a dinner for around 500 calories!

I did make a few tweaks to the recipe based on what we like. We don't like blue cheese for example so we put some shredded colby jack inside and a dash of ranch dressing. They were really good. They could have been crispier so I will probably try cooking them at 425 degrees instead of 400 next time. Other than that, they were delicious!

Ingredients

12 egg roll wrappers 

1 cup cooked and shredded chicken (I used a rotisserie chicken with the skin removed)

1/2 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (I used a 1/4 ranch dressing)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Ranch dressing, for serving

Directions

Preheat oven to 400 degrees. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce. I also added ranch dressing to the mixture to cut some of the heat

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Sprinkle with your choice of cheese. Do not overfill. Roll like an egg roll, using water to seal the corners.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

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