Buffalo Chicken Egg Rolls W/ Chopped Asian Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
16 ounces Chicken Breast (cooked), no skin, roasted 2 serving Eggroll (wonton) Wrappers, 3 (by SNACKGIRL23) 1.5 cup broccoli slaw (broccoli, carrots, red cabbage), shredded 12 serving Pam Olive Oil - 1 second spray (by AMYSOTIS) 2 serving Fresh Express Asian Supreme Salad (2.5 cups salad, 2 Tbsp dressing) 3 serving sweet baby Rays buffalo wing sauce(1 tbsp) (by CBOWMAN82)
1. Shred 12 oz of boiled or grilled chicken breast
2. Add chicken, slaw and Buffalo sauce to a large bowl and mix
3. Divide into 6 eggroll wrappers
4. Fold over edges and roll up like a burrito
5. Use olive oil spray to seal the roll, and apply a thin coat of spray to entire roll.
6. Bake in a 450 degree oven for 4 minute, turn and repeat until desired crispiness is reached. Be careful not to burn them.
7. Divide into two servings (3 rolls each) and add salad with 1tbls of dressing to the plate.
Serving Size: 2 - 3 roll servings
Number of Servings: 2
Recipe submitted by SparkPeople user LUCYW84.
2. Add chicken, slaw and Buffalo sauce to a large bowl and mix
3. Divide into 6 eggroll wrappers
4. Fold over edges and roll up like a burrito
5. Use olive oil spray to seal the roll, and apply a thin coat of spray to entire roll.
6. Bake in a 450 degree oven for 4 minute, turn and repeat until desired crispiness is reached. Be careful not to burn them.
7. Divide into two servings (3 rolls each) and add salad with 1tbls of dressing to the plate.
Serving Size: 2 - 3 roll servings
Number of Servings: 2
Recipe submitted by SparkPeople user LUCYW84.
Nutritional Info Amount Per Serving
- Calories: 614.1
- Total Fat: 12.3 g
- Cholesterol: 140.5 mg
- Sodium: 1,181.3 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.8 g
- Protein: 61.6 g
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