If your family is anything like mine, then you are always looking for something new for dinner. We tend to get in a rut and have the same meals week in and week out. While I was at the grocery store last week I found some egg roll wraps in the produce section. I personally love the egg roll wrap, but I don’t actually love egg rolls! I decided I wanted to try making some chicken rolls, since my whole family likes chicken! These were an experiment, but I wasn’t too worried, they seemed pretty fail proof, and I was right. PLUS, they’re pretty delicious!
I ended up making two different kinds of Chicken Rolls. The first was BBQ, the second – Buffalo. Every Sunday I make Frank’s Hot Sauce Chicken in the Crock Pot, so that I can put it in my salads for lunch. The day I made the chicken rolls I put two chicken breasts in the Crock Pot, added some BBQ sauce and put them on low for 5 hours so that it would be ready for when I got home from work. Want to make these scrumptious treats that work as both an appetizer or a meal?
BBQ or Buffalo Chicken, shredded (made in the Crock Pot works well)
Cheddar Cheese, shredded
Egg Roll Wraps
Ranch for Dipping – Optional
Lay out an egg roll wrap.
Place a pile of shredded chicken (about a tablespoon worth) and some cheese in the middle. Fold the wrap – see picture above.
Dip your finger in a bowl of water, wet the top piece of the wrap, fold it over and press it in place.
Place in over for 12 minutes or until golden brown.
I served these with white rice and carrots and it made a quick meal.
- BBQ or Buffalo Chicken made in the Crock Pot works well
- Cheddar Cheese shredded
- Egg Roll Wraps
- Ranch for Dipping
- Pre-heat oven to 400 degrees Fahrenheit.
- Lay out an egg roll wrap.
- Place a pile of chicken (about a tablespoon worth) and some cheese in the middle.
- Fold the wrap.
- Dip your finger in a bowl of water, wet the top piece of the wrap, fold it over and press it in place.
- Place in oven for 12 minutes or until golden brown.