Buffalo-Chicken-Eggrolls-Recipe-air-fryer-with-blue-cheese

INGREDIENTS

  • 2 16 ounces total boneless skinless chicken breasts
  • 2 ounces  1/3 less fat cream cheese, softened
  • 1/2 cup Franks hot sauce, or whatever hot sauce you like
  • 1/2 cup crumbled blue cheese
  • 1/3 cup shredded carrots, chopped
  • 1/3 cup chopped scallions
  • 16 egg roll wrappers
  • olive oil spray
  • Blue Cheese Dressing, optional for dipping

NSTRUCTIONS

For the Chicken:

  • Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
  • To make in the Instant Pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks.
  • Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the chicken, blue cheese, carrots and scallions and mix well, makes 3 cups.
  • One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
  • Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
  • Dip your finger in a small bowl of water and run it along the edges of the wrapper.   Lift the point nearest you and wrap it around the filling.
  • Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
  • Set aside and repeat with remaining wrappers and filling.
  • Spray all sides of the egg rolls with oil using your fingers to evenly coat.

OVEN METHOD:

  • Preheat the oven to 400F. Spray a sheet pan with oil.
  • Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.
  • Serve immediately, with dipping sauce on the side, if desired.

AIR FRYER METHOD:

  • In batches, cook 370F for 8 to 9 minutes, turning halfway through until golden brown.
  • Serve immediately, with dipping sauce on the side, if desired.

Serving: 2egg rolls, Calories: 231.5kcal, Carbohydrates: 24.5g, Protein: 20g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 24.5mg, Sodium: 1020mg, Fiber: 1g, Sugar: 1.5gBlue Smart Points:4Green Smart Points:6Purple Smart Points:5Points +:6

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *

Recent Posts:

2 Points Taco Empanadas

2 Freestyle Points 112 Calories PREP TIME:20 mins | COOK TIME:25 mins | TOTAL TIME:45 mins | YIELD:10SERVINGS | COURSE:Dinner | CUISINE:Mexican These taco empanadas are made from scratch with my ground turkey taco recipe

Read More »