Buffalo Chicken Rolls

30-40m
Prep Time
12-15m
Cook Time
42m
Ready In


"These are a great appetizer or snack with a crispy, crunchy exterior flour shell. The interior is moist shredded buffalo-sauced chicken, with creamy, cool, and pungent blue cheese, and a few strands of refreshing slaw. Texturally, tastefully balanced and delicious. If you love buffalo chicken, you’ll adore these little rolls. They’re baked instead of fried, and the chicken isn’t breaded or fried either. Each of them are approximately 100 calories. You can sub out the Blue Cheese for Mozzarella or Feta cheese and use Ranch dressing instead of Blue Cheese. No matter how you have them they are delish! You can make these gluten free by using Spring Roll Wrappers found in Asian Markets. PLEASE NOTE: You can find Egg Roll Wrappers in the refrigerated case of the produce department at your grocery store. They’re usually near the tofu and hummus. ALSO PLEASE NOTE: To make the chicken, place 1 large breast (about 6-8 ounces) in a small saucepan, and fill with enough cold water just to cover the chicken. Bring to a boil, reduce the heat slightly, then simmer for about 12 minutes, or until the chicken is cooked through. Drain, and let cool before shredding with two forks, pulling against the grain of the meat. From You Can Stay For Dinner Blog. Nutrition Information for 1 Roll: Calories 103, Fat 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb 9.9g, Fiber 0.5g, Sugars 0.3g, Protein 8.1g"

Original is 12 servings

Nutritional

  • Serving Size: 1 (27.7 g)
  • Calories 43.9
  • Total Fat - 3.4 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 14.1 mg
  • Sodium - 223.3 mg
  • Total Carbohydrate - 0.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.1 g
  • Protein - 3.1 g
  • Calcium - 64.4 mg
  • Iron - 0.3 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, spray with cooking spray, and set aside.

Step 2

In a small bowl, combine the chicken and hot sauce until well combined.

Step 3

Line up your container of blue cheese and the shredded cabbage. (I found it easier to have them all in a row to make the process of making the rolls easier).

Step 4

Using one egg roll wrapper at at time, place 1 tablespoon of the shredded cabbage diagonally on the bottom right corner of the wrapper.

Step 5

Place 2 tablespoons of the shredded chicken on top, then follow up with 1 tablespoon of blue cheese crumbles. Do not overfill.

Step 6

Fold the bottom right corner over the stuffing so it covers it completely.

Step 7

Fold in the bottom left corner, then the right corner (It should like an envelope). Roll the wrap upward one time, leaving the top left corner open.

Step 8

Wet a finger in the bowl of water, and moisten the corner of the wrapper.

Step 9

Fold down the wrapper and seal it with the roll. Continue this process until all the chicken is used.

Step 10

Place the rolls on the prepared baking sheet.

Step 11

Spray each roll with the cooking spray.

Step 12

Bake for 12-15 minutes, or until the rolls are crispy and golden brown.

Step 13

Serve with Blue Cheese Dressing.

Tips


No special items needed.

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