This idea came from (where else?) Pinterest. Someone, and I can't even say who, went on a buffalo chicken recipe pinning binge and I saw the idea for wrapping spicy buffalo chicken in an egg roll wrapper, then baking it for a fairly low-calorie snack or meal. Of course, I didn't follow any of the recipes I saw posted and instead created my own.
I used pre-packaged egg roll wrappers (usually found in the produce section near the tofu), not to be confused with the rice paper wrappers that need soaking!
Baked Buffalo Chicken Egg Rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (12 egg rolls)
- 12 egg roll wrappers
- 1 pound skinless boneless chicken breasts (or 2 1/2 cups shredded chicken breasts)
- 4 oz. reduced fat cream cheese
- 1/3 cup low-fat sour cream
- 1 cup low-fat shredded sharp cheddar cheese
- 1/2 packet ranch seasoning
- 2 Tbsp (or more to taste) Frank's Red Hot
- small dish of water
- 2-3 Tbsp oil in a dish
Pre-heat the oven to 350*F
Cook and shred the chicken breasts. Poaching in water works best.
Add the chicken to a large bowl and add remaining ingredients except water, oil, and egg roll wrappers.
Place an egg roll wrapper on a flat surface with one corner facing you so the wrapper is a diamond.
Place about 2-3 tablespoons of the mixture 1/3 of the way up from the bottom corner.
Fold the bottom corner over the filling, then the two sides over the filling towards the middle.
Using your finger and the bowl of water, wet the free edge of the wrapper and then roll it the rest of the way.
Place the rolls seam-side down on a baking sheet.
Brush the tops of the rolls with oil.
Bake at 350*F until brown, about 20 minutes.
Serve with bleu cheese dressing or ranch.