Buffalo Chicken Egg Rolls

In efforts to prepare quick, healthy and cheap meals I took the advice from a pin I found and placed a bunch of boneless, skinless thin sliced chicken breasts (that were on sale at Jewel for buy-one-get-one-free) in my slow cooker with some water, salt, pepper and two bay leaves. After it cooked while I was at work, I came home to shred it and packed away in snack size plastic baggies and placed in the freezer.

Having a ton of shredded chicken in my freezer, it was time to pull some out to create a meal for the hubby and I. We knew with the holiday weekend ahead that we would gain a few pounds so we wanted to started the weekend light. Browsing my previous pins on my Recipe board, I selected "healthy buffalo chicken rolls" for dinner.

Ingredients

Broccoli Slaw

Green Onions

Egg Roll Wrappers

Blue Cheese

Frank's Hot Sauce

Shredded Chicken

It was super easy!  I just took out the egg roll wraps and placed the other ingredients on an angle in the center just like this:

 Then I rolled up one corner just enough to cover the food.  I then wet the side corners and folded in.  All you have left is to continue rolling and just wet the final corner and press down.  Place them on a wire rack and spray with a cooking spray on all sides.  Cooking it on the rack allows the rolls to cook on all sides.  Bake at 400 degrees until it is golden brown.

They were quite yummy!  Especially with the side of ranch dressing to dip it in, even thought it made it a little less healthy.  We enjoyed them and I've already decided to make bite-size rolls (quarter each wrap) as an appetizer for New Years Eve.  

I also ended up with extra wraps so I think I will play around with other fillings.  We were thinking about Philly cheese-steak rolls for the next round.  Stay tuned...