Skinny Buffalo Chicken Wraps

Step 1: In a small bowl, (or in your measuring cup) stir/toss chicken and hot sauce until well coated, using more or less sauce depending on your spice preference. The chicken should be moist with sauce.

Step 2: Lay egg roll wrapper on a clean work surface so it resembles a diamond.

Step 3: Place 1 tablespoon of the broccoli slaw horizontally in the center of the wrapper

Step 4: Place 2 tablespoons of shredded spicy chicken evenly on top of the slaw.

Step 5: Spoon 1/2 tablespoon of the Blue Cheese crumbles over the chicken. DO NOT overfill or they will get messy!

Step 6: To Fold: Fold the bottom corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper.

Step 7: Fold in the left corner, followed by the right, so that you now have formed an envelope.

Step 8: Roll the wrap upward one time, leaving the top left corner open.

Step 9: Wet your index finger in a small bowl of water and press to moisten the top left corner.

Step 10: Fold that down on top of the filled roll, sealing it like you would an envelope.

Step 11: Repeat with remaining rolls.

Step 12: Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with non-stick cooking spray.

Step 13: Spray each roll evenly with non-stick cooking spray.

Step 14: Bake at 400 degrees for 12-15 minutes, or until the rolls crisp, and turn a light golden brown.