Buffalo Chicken Egg Rolls W/ Chopped Asian Salad
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Buffalo Chicken Egg Rolls W/ Chopped Asian Salad calories by ingredient
Introduction
Shredded Buffalo Chicken and Broccoli Slaw in a baked egg roll. With chopped Asian salad on the side Shredded Buffalo Chicken and Broccoli Slaw in a baked egg roll. With chopped Asian salad on the sideNumber of Servings: 2
Ingredients
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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)
Tips
You can cook the chicken in the crockpot. Add chicken and one bottle of buffalo sauce and cook for 4-6 hours.
Directions
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.