Buffalo Chicken Rolls

These were pretty tasty, and they gave you a little bit of that buffalo-wing flavor, without all the calories.

egg roll wrappers
1 cup cooked and shredded chicken (I used one can of Kirkland chicken & broke it up with a fork)
1/2 to 2/3 cup Frank's Red Hot Sauce
1 cup crumbled blue cheese
1 cup broccoli slaw (dry)

Preheat oven to 400 degrees.

Lay egg roll wrappers on a clean, dry work surface.

In a small bowl, combine chicken and hot sauce until well coated. Add sauce to your liking.

Look at the back of the package of the egg roll wrappers to see how to fill them. Their picture is much easier to follow than trying to write it out.

Layer:
1 tablespoon of the broccoli slaw
2 tablespoons of the chicken mixture
1 tablespoon of blue cheese

Spray a wire rack with cooking spray and put it on a cookie sheet. Place the rolls fold-side down on the rack. Spritz each roll with spray or olive oil (although this time I forgot to do this and they turned out fine), and bake for 12 to 15 minutes, or until they are crisp and golden brown.

Serve with a little ranch of blue cheese for dipping. Each roll (without dipping sauce) is 119 calories.