Buffalo Chicken Egg Rolls
If you love Buffalo wing flavor, you’re going to go crazy for these baked Buffalo Chicken Egg Rolls! I’m so excited to share these. My husband took one bite and said “ohh, people are going to love these,” and even my one year old liked them! As a Buffalo girl, I’m always looking for new ways to serve one of my favorite flavors, and these Buffalo Chicken Egg Rolls deliver. The heat from the wing sauce is cooled a bit by the Greek yogurt and blue cheese dressing (yes, you can substitute light ranch if you’re not a blue cheese fan) to give these a nice kick. I also used packaged coleslaw mix along with the chicken to give these that perfect egg roll filling texture. Coleslaw mix is basically just shredded cabbage and carrots, so while you could shred those yourself, using the pre-packaged mix is so much easier!
These Buffalo Chicken Egg Rolls are so tasty you’re probably going to want to eat them all the time. Luckily, they work just as well as a main course for lunch or dinner as they do an appetizer or finger food at a party or get-together. Plus, at just 117 calories or 3 Green, 2 Blue or 2 Purple myWW SmartPoints each, these egg rolls easily fit into your daily meal plan.
Looking for more tasty lightened up recipes featuring Buffalo wing flavor? I have a ton of them! Check out my Buffalo Chicken Dip, Buffalo Cauliflower Wings, Buffalo Deviled Eggs, Baked Hot Barbecue Chicken Tenders, Cheesy Buffalo Chicken Chickpea Bake, Buffalo Chicken Braid, Buffalo Chicken Stuffed Sweet Potatoes, Buffalo Chicken Tacos, Cheesy Buffalo Chicken Potato Bake, Buffalo Chicken Soup, Buffalo Chicken Pasta Salad, Buffalo Chicken Taquitos, Buffalo Chicken Lasagna Roll-Ups, Buffalo Chicken Quinoa Bake, Buffalo Cheese Bread, Buffalo Chicken Enchiladas, Slow Cooker Buffalo Chicken, Buffalo Wing Hummus, and more in the Buffalo Flavor category of my recipe index!
Buffalo Chicken Egg Rolls
- 1 tablespoon canola oil
- 1 lb boneless skinless chicken breasts
- 1 cup Buffalo wing sauce, I used Frank’s Red Hot Wings sauce
- 3 cups dry shredded coleslaw mix, undressed, sold packaged in the produce section
- 1/3 cup light blue cheese dressing, I used Marzetti
- 1/3 cup plain nonfat Greek yogurt
- 16 egg roll wrappers
- Bring the oil to med-high heat in a large skillet or saute pan. Add the chicken breasts to the hot oil in a single layer and cook for 2-3 minutes on one side. Flip them over, and then continue to cook for 2-3 minutes on the other side. Add the Buffalo sauce to the pan and wait until it bubbles (should happen almost immediately). Lower the heat to simmer and cover the pan. Simmer for about 15-20 minutes (depending on the thickness of your chicken breasts) until the chicken is fully cooked through.
- Remove the cooked breasts to a cutting board and shred them using two forks. Return the shredded chicken to the pan with the sauce and stir to coat. Cook for another 3-5 minutes uncovered until the sauce thickens and mostly absorbs into the chicken. Transfer the chicken and sauce to a mixing bowl and add the coleslaw mix, blue cheese dressing and Greek yogurt. Stir to combine.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and mist with cooking spray. Set aside.
- Pour some water into a small dish and set aside. On a clean, flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the chicken mixture on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.
- When all the egg rolls are put together and on the baking sheet(s), mist the tops of them with cooking spray. Bake for 7 minutes, flip each of the egg rolls over, and bake for an additional 7-8 minutes until the wrappers are golden.
3 per egg roll (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below) Nutrition Information per egg roll:
117 calories, 13 g carbs, 1 g sugars, 3 g fat, 0 g saturated fat, 9 g protein, 1 g fiber (from myfitnesspal.com)