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Great for lunch! and easier than making a full lasagna

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Great for lunch! and easier than making a full lasagna
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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Servings

These luscious Buffalo Chicken Egg Rolls are what you need today! Try this recipe now and taste perfection!

Ingredients:

2 16 oz total boneless skinless chicken breasts

2 oz 1/3 less fat cream cheese, softened

1/2 c Franks hot sauce, or whatever hot sauce you like

1/2 c crumbled blue cheese

1/3 c shredded carrots, chopped

1/3 c chopped scallions

16 Egg roll wrappers

olive oil spray

Directions:

Step 1: In a slow cooker, add the chicken and enough chicken broth to submerge the chicken.

Step 2: Cover the slow cooker and cook for about 4 hours on a high setting.

Step 3: Remove the fork-tender chicken and shred them with two forks.

Step 4: In a large mixing bowl, add the hot sauce and cream cheese. Stir until well combined.

Step 5: Add the shredded chicken, carrots, blue cheese, and scallions. Stir until well combined.

Step 6: Lay the egg roll wrappers onto a flat surface with the pointy ends facing you.

Step 7: Add 3 tablespoons of the mixture onto the lower part of each wrapper.

Step 8: Run your finger dipped in water on the sides of each wrapper, then wrap them.

Step 9: Apply cooking spray on each egg roll.

Step 10: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 11: Apply cooking spray to a sheet pan.

Step 12: Arrange the egg rolls onto the prepared baking sheet.

Step 13: Place the egg rolls inside the preheated oven and bake for 16 minutes or until brown.

Step 14: Remove from the oven.

Step 15: Serve hot with your favourite dipping sauce. Enjoy!

Nutrition Facts:

Serving: 2egg rolls | Calories: 231.5kcal | Carbohydrates: 24.5g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24.5mg | Sodium: 1020mg | Fiber: 1g | Sugar: 1.5g

Great for lunch! and easier than making a full lasagna

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 16 oz total boneless skinless chicken breasts
  • 2 oz 1/3 less fat cream cheese, softened
  • 1/2 c Franks hot sauce, or whatever hot sauce you like
  • 1/2 c crumbled blue cheese
  • 1/3 c shredded carrots, chopped
  • 1/3 c chopped scallions
  • 16 Egg roll wrappers
  • olive oil spray
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Instructions

Step 1: In a slow cooker, add the chicken and enough chicken broth to submerge the chicken.

Step 2: Cover the slow cooker and cook for about 4 hours on a high setting.

Step 3: Remove the fork-tender chicken and shred them with two forks.

Step 4: In a large mixing bowl, add the hot sauce and cream cheese. Stir until well combined.

Step 5: Add the shredded chicken, carrots, blue cheese, and scallions. Stir until well combined.

Step 6: Lay the egg roll wrappers onto a flat surface with the pointy ends facing you.

Step 7: Add 3 tablespoons of the mixture onto the lower part of each wrapper.

Step 8: Run your finger dipped in water on the sides of each wrapper, then wrap them.

Step 9: Apply cooking spray on each egg roll.

Step 10: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 11: Apply cooking spray to a sheet pan.

Step 12: Arrange the egg rolls onto the prepared baking sheet.

Step 13: Place the egg rolls inside the preheated oven and bake for 16 minutes or until brown.

Step 14: Remove from the oven.

Step 15: Serve hot with your favourite dipping sauce. Enjoy!

Notes

Nutrition Facts: Serving: 2egg rolls | Calories: 231.5kcal | Carbohydrates: 24.5g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24.5mg | Sodium: 1020mg | Fiber: 1g | Sugar: 1.5g