22 April, 2017

Buffalo Chicken Egg Rolls

One of Mr. Bear's favorite recipes and mine is Buffalo Chicken dip, but tortilla chips aren't the healthiest things in the world, so I decided to try wrapping them in egg roll wraps instead!! Let's just say we're a fan of this recipe!!

  1. Two boneless, skinless chicken breasts (cooked and shredded)
  2. One cup shredded cheddar cheese
  3. One cup ranch dressing
  4. Two 8 oz packages of softened cream cheese
  5. 5 oz of Frank's Red Hot Sauce (or 1/2 bottle)
  6. Egg roll wrappers
  1. Cook chicken breasts (I cooked mine in the crock pot in water for 2-3 hours on high), shred after fully cooked
  2. In medium saucepan combine combine chicken, hot sauce, ranch dressing, and cream cheese
  3. Cook on low until cream cheese is melted and mixed in
  4. Add cheddar cheese and remove from heat
  5. Spread a two spoonfuls of mixture in the center of egg roll wrapper and fold up. 
  6. We prepared six wraps and while some recipes call for using oil on the wraps, we didn't and just laid them on the seam so they wouldn't open. 
  7. Bake at 400 degrees for 10-12 min or until egg roll wrapper is slightly brown. 

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