Baked Buffalo Chicken Egg Rolls
I'm still on my health kick but been maintaining weight or going up and then back down so no new updates there. Last week (or maybe earlier this week? These past two weeks have been so jumbled I don't even know!) we had these amazing Buffalo Chicken Egg Rolls. The recipe was originally from Skinny Taste and can be found HERE. We adapted this recipe into our own below. These were AMAZING with Ranch dressing and so delicious baked.
Enough chicken broth to cover the chicken breasts
2oz 1/3 less fat cream cheese, softened
1/2 cup mild taco sauce
Egg roll wrappers
olive oil spray
Ranch, for dipping
Directions:
Place the chicken in the slow cooker and add enough chicken broth to cover. Cook high 4 hours. Remove and shred with two forks. Discard the liquid. Meanwhile, combine the cream cheese and mild sauce together until smooth. I used my hand mixer. Add the chicken and mix well. Place an egg roll wrapper on a clean surface in a diamond shape (point facing top and bottom). Spoon 3 tablespoons of the buffalo dip mixture into the bottom third of the wrapper. Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Set aside and repeat with remaining wrappers.
Spray all sides of the egg rolls with oil using your fingers. Preheat the over to 400 degrees. Spray a sheet pan with oil. Transfer egg rolls to a baking sheet and cook about 16-18 minutes, turning halfway. Serve right ranch dressing.
This was one of my favorite recipes I have made. Let me know in the comments below if you made it and if you love it as much as I did!
Ingredients:
4 boneless skinless chicken breastsEnough chicken broth to cover the chicken breasts
2oz 1/3 less fat cream cheese, softened
1/2 cup mild taco sauce
Egg roll wrappers
olive oil spray
Ranch, for dipping
Directions:
Place the chicken in the slow cooker and add enough chicken broth to cover. Cook high 4 hours. Remove and shred with two forks. Discard the liquid. Meanwhile, combine the cream cheese and mild sauce together until smooth. I used my hand mixer. Add the chicken and mix well. Place an egg roll wrapper on a clean surface in a diamond shape (point facing top and bottom). Spoon 3 tablespoons of the buffalo dip mixture into the bottom third of the wrapper. Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Set aside and repeat with remaining wrappers.
Spray all sides of the egg rolls with oil using your fingers. Preheat the over to 400 degrees. Spray a sheet pan with oil. Transfer egg rolls to a baking sheet and cook about 16-18 minutes, turning halfway. Serve right ranch dressing.
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