Nothing screams football more than buffalo chicken. Typically it’s buffalo chicken wings or dip, but we decided to throw shredded buffalo chicken into egg roll wrappers to see what would happen. Guess what? We loved it!!
This is an easy blend of shredded chicken mixed with Frank’s red hot sauce, minced celery and light cream cheese. Mix those ingredients up and roll them in an egg roll wrapper.
Brush the tops of each roll with an egg wash and pop them in the oven. While the buffalo rolls are baking you can quickly mix together the blue cheese dip. If you prefer your buffalo chicken with ranch instead of blue cheese you can easily substitute the blue cheese dip with your favorite ranch dressing. They sell some great yogurt based ranch dips now as well.
Serve them hot out of the oven alongside some fresh veggies like carrots and celery. These are the perfect finger food to chow down on while watching the game on Sunday. You can have all of the awesome flavor of chicken wings without the dirty messy hands!
- 2 C shredded chicken breast
- ⅓ C celery - diced
- 2 oz. light cream cheese
- ¼ C Frank's Red Hot sauce
- 1 egg - beaten
- 10 egg roll wrappers
- ½ C 0% Fage Greek yogurt
- ¼ C sour cream
- small dash of worcestershire sauce
- ⅓ C blue cheese crumbles
- S & P to taste
- Preheat oven to 400 degrees. In a medium bowl, mix the shredded chicken, celery, softened cream cheese and Frank's red hot sauce until combined.
- On a flat work surface, lay out an egg roll wrapper and place a spoonful of the chicken mixture in the middle of the wrapper. Fold both outer edge sides in like a burrito and roll it up.
- Place rolled up dunkers onto a greased cookie sheet. Brush each roll with the egg wash.
- Place into oven and bake for 12-15 minutes or until golden brown.
- Mix all ingredients in a small bowl until well combined.