﻿Buffalo Chicken Wraps

Buffalo Chicken Wraps

3/14/2017

You guys. If you have not tried this recipe and you like buffalo chicken anything, you have got to try this. I was introduced to these delicious rolls of goodness a few years ago via Pinterest. They are perfect to serve as an appetizer or as a meal. The best part? They aren't awful for you!

My favorite is to make these beauties when I am having dinner alone because they are so easy to make... (but mainly because my inner fat kid doesn't want to share them and I put the leftovers on top of a salad for lunch the next few days). Scott goes to happy hour. I stuff my face with buffalo chicken wraps. #winwin

Ingredients:

12 egg roll wrappers
1 cup shredded chicken (cooked) - quick tip, I like to cheat and buy a rotisserie chicken and shred the white meat
1/2 cup of your favorite buffalo sauce
1 cup crumbled blue cheese
1 cup dry coleslaw
Favorite dressing for dipping

Instructions:

Preheat the oven to 400° F.
Mix together the chicken and the hot sauce in a small bowl.
Lay one egg roll wrapper on your work surface.
- Place 1 tablespoon(ish) of the slaw on a diagonal at the bottom right of the egg roll wrapper.
- Place 2 tablespoons(ish) of the chicken on top of the slaw.
- Place 1 tablespoon(ish) of blue cheese on top of the chicken.
Fold the bottom right corner over the filling. Fold in the bottom left, followed by the right, so it now looks like an envelope. Roll the wrap, but leave the top corner open. Dip your finger in a small bowl of water and wet the edges of the open corner. Fold the corner over the eggroll. The water will help to seal the eggroll wrapper to itself.
Repeat with the remaining rolls. Place the rolls on a wire rack on top of a baking sheet. Spray the rolls with non-stick cooking spray. Bake in the preheated oven for 12-15 minutes, or until golden brown.
Serve with your favorite dressing!