Buffalo Chicken Rolls {I Heart Hot Sauce}

Wednesday, August 1, 2012

Disclaimer - The following list was revised before final publication.
90% of my first choices were food related. 
Maybe I'm hungry - but then again I just ate. Maybe I just like food.

Things that make me smile:



Hot Sauce

(I know this hot sauce isn't clean and I'm trying to eat as many clean foods as possible but, hey, I'm human.)

I crave hot sauce.
Call it buffalo, hot, or wing sauce - whatever. I love it..
I don't like other condiments (mayo, mustard, ketchup, etc) so I give myself a little freedom here.
I wanted hot wings the other day but decided against the high-fat, fried version for this lower cal one.
Plus, with just four ingredients I could get my hot sauce fix without much fuss.

Classy blog pic huh? 
I'm especially fond of my wing sauce + ranch swirl. 
Not to mention my high-end plate. 

The original recipe called for stinky, gross blue cheese. I nixed that and added part-skim mozzarella instead.
In retrospect I would have been a little more free-handed w/ the mozz. because I didn't really taste it much.
But the egg roll wrapper was a great crunchy variation on a tortilla (with fewer calories too.)
The original recipe said these were only about 100 calories per roll.
I think mine might be less (or at least close to the same w/ the mozzarella adjustment). But that's just a guess.  Don't hold me to it.

4 ingredients. Let's get cookin'.


Buffalo Chicken Rolls
adapted from: Can You Stay For Dinner

2 cups shredded chicken (I used white meat only)
1 cup hot sauce, I used Frank's (NOT salsa)
1 pkg egg roll wrappers (you will have leftovers)
part-skim mozzarella - optional, amount to preference

You will also need small bowl of water and cooking spray.

Preheat oven to 400 degrees F. Mix chicken and hot sauce. (You may adjust the amount of sauce depending on your preference.) Place 2 Tbsp of chicken mixture diagonally across the wrapper. Layer sprinkling of mozzarella on top of chicken to desired amount. Be careful not to overstuff.  Fold into envelope-looking pockets.

To fold:

1. Layer ingredients diagonally as described above.
2. Fold bottom corner up.
3. Fold corners in 
4. Wet flap at top with water and flip/fold over to secure. 

Place roll on sprayed cookie sheet and continue assembling wraps until baking sheet is full (mine held 13).
Spray wraps generously with cooking spray and place in oven for 12-15 minutes or until golden brown and crispy (mine took almost 20).

Serve on fancy styrofoam w an extra side of Frank's +  Ranch.

Anyone else love the spicy stuff? 
Who's digging my fancy plate? 


  1. Ew. Spicy. I'm the world's pickiest eater. I do like puppies and flowers though. That helps my cause, right?

  2. Yummm, I've been seeing similar recipes on Pinterest and always think it looks so good. Must try!

  3. I'm with Michelle. I HATE SPICY THINGS. Which is too bad for Aaron, because he is like you - he LOVES his Frank's. It goes on everything. I like puppies though, they are super cute.


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