Buffalo Chicken Egg Rolls
Ingredients
The filling
-
1
tablespoon
canola oil
-
1
lb
boneless skinless chicken breasts
-
1
cup
Buffalo wing sauce
-
3
cups
dry shredded coleslaw mix
-
⅓
cup
light blue cheese dressing
-
⅓
cup
plain nonfat Greek yogurt
The wrappers
-
16
pieces
egg roll wrappers
Instructions
- Heat canola oil in a large skillet over medium-high heat.
- Cook chicken breasts for 2-3 minutes on one side, then flip and cook for another 2-3 minutes.
- Add Buffalo wing sauce and bring to a simmer, then cover and cook for 15-20 minutes until chicken is cooked through.
- Shred the chicken using two forks and return it to the pan, cooking for an additional 3-5 minutes until the sauce thickens.
- In a bowl, combine shredded chicken with coleslaw mix, blue cheese dressing, and Greek yogurt.
- Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
- Assemble the egg rolls by placing ¼ cup of the filling on each wrapper and rolling them up.
- Mist the tops of the assembled egg rolls with cooking spray and bake for 7 minutes.
- Flip the egg rolls and bake for another 7-8 minutes until golden.
Nutrition Facts (estimated)
Servings
16 egg rolls
Calories
117
Total fat
3g
Total carbohydrates
13g
Total protein
9g
Sodium
0mg
Cholesterol
0mg
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