Buffalo Chicken Rolls - 103 calories
Shannon023
Posts: 14,529 Member
Buffalo Chicken Rolls
makes 12
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right 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. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
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
makes 12
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right 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. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
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
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Replies
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Mmmmmmmmmmmmm.0
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YUM! I love buffalo chicken!0
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That sounds soooo good!0
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I will be making these. Thank you so much0
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Thanks for the recipe, I love buffalo chicken.0
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sounds awesome!0
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Totally keeping this one.. sounds delish darling!!!! :bigsmile:0
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Sounds yummy!!0
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I want some!!0 -
bump0
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I made these not too long ago. Totally awesome! Only because I like the creaminess, I added a wedge of Laughing Cow Blue Cheese flavor to my chicken mixture. Only added 35 calories to the whole batch. Mmmmmmmmmmmmm0
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sounds sooo good! thanks for sharing!0
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Sounds delicious.0
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Ok, yum. I could totally veganize this! In fact, that's all I'll be thinking about until I do!!
*drool*0 -
I made these not too long ago. Totally awesome! Only because I like the creaminess, I added a wedge of Laughing Cow Blue Cheese flavor to my chicken mixture. Only added 35 calories to the whole batch. Mmmmmmmmmmmmm
what a good idea! i was trying to think of a way to not use so much blue cheese crumbles.......because god knows I will be eating more than 1 of these :laugh:0 -
bump0
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Bump0
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I WILL be making these tn!!!!!!!!!!!0
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BUMP0
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I literally, actually started salivating just reading this recipe. I know what I'm doing this weekend!0
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mmmmm yummy
Thanks0 -
It look delish but is it alot of hot sauce???? I know that I put 4-5 drops on my pizza slice and I really feel the heat!!!0
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Sounds yummy!0
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Sounds great!0
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*wipes drool off chin*0
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OMG these sound so good - one thing I truly miss is buffalo wings! These sound like they may just fill the void0
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bump.
YUM!0 -
bump0
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Bump!0
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Nom, nom, Nom! This sounds fantastic!!!!0
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