Buffalo Chicken Wraps (Printable Version)
# What You'll Need:
→ Filling
01 -
2 cups of freshly pulled chicken
02 -
1 cup of sharp cheddar, grated fresh
03 -
1/2 cup of green onions, finely sliced
04 -
1 cup of cream cheese, softened
05 -
Salt and some fresh cracked pepper to your liking
06 -
1/2 cup (or more) of buffalo sauce to suit your taste buds
→ Assembly
07 -
12 wrappers for egg rolls
08 -
Cooking oil (for frying or to brush if you're baking)
09 -
1 large egg, beaten (helps stick edges together)
→ For Serving
10 -
Drizzle of extra buffalo sauce
11 -
Blue cheese or ranch dressing to dip
# Preparation Steps:
01 -
Throw the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, and green onions into a bowl. Mix it all up until combined. Give it a quick taste, then add salt and pepper to suit your tastes.
02 -
Lay out a wrapper in front of you like a diamond. Put a couple tablespoons of filling in the middle, fold the bottom up, tuck in the sides, and roll toward the top. Seal the edge with a little bit of the egg mixture, so it sticks together.
03 -
Pour oil until it reaches about an inch in depth in a skillet and heat it over medium. Once hot, fry the rolls for 2-3 minutes each side until they're crunchy and golden. Let them drain on some paper towels afterward.
04 -
Set your oven to 425°F (220°C). Line a baking tray with parchment paper. Put the egg rolls on it and brush them lightly with oil. Cook for 15-20 minutes, flipping once halfway through to make sure both sides get golden.
05 -
Enjoy these crunchy, cheesy rolls while they're warm. They pair great with dipping sauces like ranch or blue cheese and a drizzle of buffalo sauce.
# Additional Tips:
01 -
You can prep these ahead of time and freeze them before cooking. Add a few extra minutes to the cooking time if frozen.
02 -
Want less spice or more heat? Adjust how much buffalo sauce you use.
03 -
Mix ranch with some buffalo sauce for an awesome dipping twist!