I’ve never been a superbowl fan, but this time of year I am tempted to throw a party just so I can make all of the delicious superbowl recipes that are floating around the interwebs. Usually these include appetizers and desserts I would not make regularly because they all look like they contain about a thousand calories per serving. If you happen to be looking for something amazing for your superbowl spread, but not laded with calories, then look no farther. These also make an amazing dinner.
Buffalo Chicken Rollups
Slightly adapted from: canyoustayfordinner
Printable Recipe available here
Rollup Ingredients
12 egg roll wrappers
1 ½ - 2 c. cooked, shredded chicken
Crumbled blue cheese
Broccoli slaw
½ - 1 c. Frank’s buffalo sauce
Small bowl of cool water
Dipping sauce
1/3 c. light sour cream
1/3 c. light mayo
1 TB blue cheese
Pepper
Mix the buffalo sauce into the shredded chicken, beginning with ½ c. buffalo sauce and adding more as necessary until the chicken is well coated in sauce. I just eyeball this usually.
You can do the rollups as you go but I think it’s much easier to lay all the wrappers out and make them assembly line style.
Preheat the oven to 400 degrees and lightly spray a baking sheet with pan.
Spoon an equal amount of buffalo chicken into one of the diagonal corners of the wrappers (about 2 Tb). Place some broccoli slaw on top (about 1 Tb), and sprinkle on some blue cheese.
To roll: Take the bottom of the diagonal corner you piled the buffalo mixture in and fold this over the mixture so you have the beginnings of a burrito. Fold in the left and right corners in like an envelope. Roll this upward, folding in the remaining corners as needed. If you’ve been to Chipotle just pretend you’re rolling like those experts, but with a mini version. Finally, dip your finger in the water and run this along the crease, sealing the rollup.
Place all rollups on the baking sheet, sealed side down. Lightly spray rolls with pam, and bake for 14-16 minutes, or until rolls begin to crisp and brown.
