Buffalo Chicken Egg Rolls – a delicious recipe with chicken breasts, ranch salad dressing, Buffalo wing sauce, butter, egg roll wrappers, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours.
2
Preheat oven to 425u00b0. Shred chicken with 2 forks; stir in butter.
3
With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined
4
, seam side down. Repeat.
5
Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.
728
kcal
Calories
51
g
Fat
5
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 pounds boneless skinless chicken breasts, 2 tablespoons ranch salad dressing mix, 1/2 cup Buffalo wing sauce, 2 tablespoons butter, and more.
Yes, Buffalo Chicken Egg Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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