Monday, November 14, 2011

Buffalo Chicken Rolls

I discovered a simple, yet amazing looking recipe on Pinterest last Friday- Buffalo Chicken Rolls. I love buffalo chicken and I love finger foods, so I thought I'd give it a shot. The recipe came from an inspiring blog about a girl who lost 135 pounds through healthy eating and exercise. It's a great blog with some delicious looking recipes that I thought I should recreate. I usually alter recipes quite a bit to make them my own, but I only did one alteration in this case and they came out fabulous. They are a bit time consuming but very easy to make!

Buffalo Chicken Rolls (pictures and recipe directly from Can You Stay For Dinner?)

12 egg roll wrappers (they are in the produce section at the grocery store...took me a while to find)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup mozzarella cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Frank's Red Hot Sauce infused sour cream for dipping

To cook the chicken quickly and in bulk, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stove top, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the mozzarella cheese over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, 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 formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls, then place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g

My changes: Everyone who knows me knows that I hate Blue Cheese so so so much. The original recipe calls for Blue Cheese crumbles instead of mozzarella, and Blue Cheese dressing to dip instead of my crazy sour cream mixture. I also just made a pound of chicken instead of the required amount so I have plenty of leftover buffalo chicken for sandwiches :)