Wednesday, February 1, 2012

Superbowl Food: Buffalo Chicken Rolls.

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A friend recently pinned on Pinterest a recipe for healthy buffalo chicken rolls and I knew I had to try them. My husband and I love trying out spicy food. Plus, I wanted to experiment with a new recipe for a flavorful and healthy meal for the Superbowl.

The best part, my husband was home and willing to be my photographer!

 
Buffalo Chicken Rolls 

How-To:

Lay-out your egg roll wrappers. Try not to tear them!

My handsome helper grilled a lot of chicken breasts for me (to also use during the week).

Our main man, Stanley, gave final approval on the grilling of the chicken.


Marinate your cooked chicken in your favorite buffalo sauce. I like Sweet Baby Ray's.


Add your broccoli slaw mixture to the bottom corner of your egg roll wrappers.


Next, add in your chicken and a sprinkling of blue cheese. To wrap it, fold in the bottom left corner, followed by the right, so that you now have an envelope.




Roll the wrap upward leaving the top left corner open.


Put a small amount of water and moisten top left corner. Now, fold down like you are sealing an envelope.

 
Spray the rolls with cooking spray. Put the rolls on a wire rack on a baking sheet then bake for 12-15 minutes. While mine was baking, I made my homemade blue cheese dressing.


Take them out and enjoy. They are amazing!

 
Buffalo Chicken Rolls 
Recipe Credit: Can you Stay For Dinner?
Adapted Credit: Ellen of White Table Style
Photo Credit: Ellen of White Table Style

Ingredients:
  • 12 egg roll wrappers
  • 1 cup cooked and shredded chicken (that's about 6 ounces)
  • 1/2 cup of hot sauce or buffalo sauce
  • 1 cup crumbled blue cheese
  • 1 cup broccoli slaw from Trader Joe's
  • Blue cheese dressing for dipping
Directions:
  • Preheat oven to 400 degrees.
  • Lay wrappers on a clean counter.
  • In a bowl, add chicken and hot/buffalo sauce. Stir well. Add additional sauce for your own spice level.
  • Place one tablespoon of slaw on the diagonal bottom right corner of wrapper. 
  • Add 2 tablespoons of chicken to top of slaw.
  • Add 1 tablespoon of blue cheese. Don't overfill or they will break!
  • Folding: fold the bottomr right corner over the mixture so it covers, 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 an envelope. Roll the wrap upward leaving the top left corner open. Put a small amount of water and moisten top left corner. Now, fold down like you are sealing an envelope.
  • Repeat.
  • Place rolls on a wire rack set on top of a cookie sheet. Spritz each roll with nonstick cooking spray.
  • Bake for 12-15 minutes until golden brown.
Stay tuned - Jamie's little sandwich recipe is coming this afternoon!

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Enjoy,

Ellen


3 comments:

  1. Thanks, Ellen, for a fun recipe. I've been dying to try it, and finally did tonight. I used pork shoulder (cooked in crock pot) and seasoned it with taco spices, used roasted red pepper and the teensy bit of cheese. Served it with corn salsa. Yummy. My daughter and I went through seven! I'm hoping the other eight reheat nicely.

    ReplyDelete
    Replies
    1. Amy, that sounds amazing! I will have to try it out. I am thinking about making these again this weekend!

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  2. Hi, looks yummy! What is your blue cheese recipe? Thanks :)



    ReplyDelete

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