It's been almost 2 years since my Egg Roll post. and wouldn't you know, this is pretty much like egg rolls ... except, well ... it's close.
This is a pinterest recipe I found and the original blog post it came from woman's blog who started eating healthier and exercising and lost a lot of weight. (everything I want to do, but I seem to be doing it much slower than she did!) Visit her blog for lots more healthy recipes.
She actually had these listed under the appetizer section, but we eat about 4 or 5 of them and call it dinner.
what you need:
What you do:
preheat the oven to 400 (that's right, BAKED not fried)
Coat the shredded chicken with buffalo sauce (or ranch)
Fill the wrappers to taste. Husband prefers chicken heavy, I prefer slaw heavy. But he's the better wrapper so we eat chicken heavy ones.
spray the pan so your wraps won't stick (I also like to spray the tops before I put them in for a crispier browner wrapper)
cook for 16 minutes at 400.
What you get:
|We cook ours in two batches and this is batch number 1.|
I think 21 wrappers come in a pack and depending on your chicken/cheese/slaw ratio, you can make 21 wraps out of this.
We cooked these Tuesday night (after Husband for back from NOLA for the BCS National Championship game) and the kids both ate one each, I had 6, Husband had 7 or 8 and then there were 3 leftover for Husband to take the lunch. They're a big hit with us. We make them almost every week. And since they really do crisp up well in the oven, we've decided to start making our eggrolls like this too, instead of frying them.
Also, my spice love husband dips his in Regular Texas Pete. I dip mine in a mixture of ranch dressing and the mild Texas Pete