Buffalo Chicken Egg Rolls

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Are you tired of buffalo chicken recipes? Me either. I know…it is another buffalo chicken recipe. But you guys love it! I have to give the people what they want. Just kidding. I just really love buffalo chicken, especially these egg rolls. You are going to LOVE these. I make these all the time when we have friends over, and it’s always a favorite. These are a great appetizer. But sometimes, I make these for dinner with a big salad because they are honestly healthy. You’ll be glad they are, because you won’t be able to stop eating them.
You can find the egg roll wraps at any grocery store, usually they are near the salad and vegetables. If you don’t see them there, check near the healthy stuff, like the tofu and all that jazz…they might be there. I poach the chicken like I do almost every single time…I know…I am so unpredictable. I love the crunch that the broccoli slaw adds to this. You could also add cheese if you wanted and some ranch or blue cheese for dipping.

– 1 lbs chicken breast tenderloins
– 1/4 cup or so of Franks Buffalo Sauce
– 12 egg roll wraps
– handful of broccoli slaw

(Makes 12 egg rolls)

To poach the chicken, place chicken in a medium sized saucepan and pour enough water in to cover the chicken. Bring to a boil and then cover and reduce to a simmer and cook for 12 minutes. When it’s done, strain the water out. Shred chicken using two forks. Pour in the buffalo sauce, tossing to coat well.

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Preheat your oven to oven to 400 degrees. Get a baking sheet place a cooling rack on top. Set aside. To put these together, I make a little assembly line. I line up some of the wraps and I have the chicken and slaw right in front in bowls, ready to go. You will also need just a bit of water handy. Spoon some of the chicken on to one of the bottom corners of the wrap. Careful not to add too much, just a small spoonful. Add some slaw. Now start rolling it towards the other corner, just roll once, fold in the sides, continue rolling. Dip your finger in the water and just seal the seam of the wrapper (like a little envelope.) Place on the rack on the baking sheet. When they are all ready, give them a good spray with some oil. Bake for about 10-12 minutes. Let cool a few minutes before serving.

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Please ignore my messy unmanicured kitchen hands.

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It’s nearly impossible to get a decent photo of these…you’ll just have to trust me and make them!

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