Baked Buffalo Chicken Rolls

baked buffalo chicken rolls
There are some things I never, ever get tired of.

morning coffee. getting magazines in the mailbox. finding a mix CD in the car that I haven’t listened to in ages and the anticipation that goes with figuring out what’s on it.

spicy chicken.

I know it’s only been a couple of days since I unleashed the full heated flavor of Hot Habanero Sauce on you, but these Baked Buffalo Chicken Rolls were just begging to be shared.setting up for baked buffalo chicken rolls

Speaking though, of found CD’s in the car, I popped in a mystery disc the other day that was full of some really special surprises. That also was begging to be shared.

So anyway… spicy chicken.

I never ever lose interest in anything containing the words buffalo and chicken. Those two words coexist as appetizers, salads, sandwiches, pizza. Mac’n’cheese. Wings. The possibilities for buffalo and chicken together are pretty endless. You could probably even pile buffalo and chicken on top of waffles and call them breakfast. This is the south, after all.

But I’m not gonna do that.

spicy chicken, grated broccoli, crumbly blue cheese

Baked Buffalo Chicken Rolls were easily the happiest lunch food we’ve had around here in awhile.

making buffalo chicken rolls

Wonton wrappers stuffed with broccoli slaw, shredded chicken tossed in your favorite hot wing sauce, and crumbly blue cheese. I know that 68% of the population wants nothing to do with blue cheese. Use something you like. Something un-greasy, like feta. Or spread a bit of laughing cow cheese on the wrappers before you pile on the broccoli slaw. You could opt for no cheese at all… but where’s the fun in that?

rolling up wonton wrappers

Situate everything in the center of your wrapper and start to roll.

buffalo chicken rolls ready to bake

Non-stick cooking spray eliminates all the pastry brushing that wraps in the oven usually require. It’s a modern marvel.

buffalo chicken rolls in creamy blue cheese

Dip the Baked Buffalo Chicken Rolls in creamy blue cheese dressing. Or ranch if that strikes your fancy. Serve with a pile of celery and carrot sticks and broccoli florets.

Baked Buffalo Chicken Rolls
Prep time
Cook time
Total time
Serves: 6
  • 24 wonton wrappers or 12 eggroll wrappers
  • 1 cup shredded chicken
  • hot sauce to taste (I douse the chicken in Texas Pete)
  • 1 cup broccoli slaw
  • ½ cup crumbled blue cheese
  • nonstick cooking spray
  • blue cheese or ranch dressing for dipping
  1. Pre-heat the oven to 400. Spray a baking sheet with non-stick cooking spray and set aside. Prepare your ingredients.
  2. If you need to cook the chicken, cover a boneless skinless breast with water, and bring it to a boil. Poach until the meat is done all the way through, about 10 minutes. Drain the water, let the chicken rest and then shred. Toss the chicken in the hot sauce.
  3. You can use prepared broccoli slaw to save time, or you can use a grater to shred the cleaned and trimmed stalks (shown here). Serve the removed broccoli florets with the finished buffalo chicken rolls.
  4. Lay out the wonton or eggroll wrappers on a clean work surface.
  5. Spread a little broccoli slaw onto each wrapper. A little goes a long way, especially if you are using little bitty wonton wrappers. Top the slaw with a little chicken and then sprinkle a bit of blue cheese on top of the chicken.
  6. Roll up the wrappers by situating them diagonally and folding the bottom corner towards the center. Stop halfway. Fold the two side corners in towards the center. The wrapper will resemble a tiny envelope. Continue rolling until the wrap is sealed. You can use a dab of water to seal the roll off, but usually my finers are damp from handling the hot saucy chicken and they seal off on their own.
  7. Line the rolls up on the prepared baking sheet.
  8. Spray them lightly with nonstick cooking spray and bake for about 10 minutes until they are a light crispy golden brown.
  9. Serve with the blue cheese or ranch dressing.

 (from Can You Stay for Dinner)


Sugar Dish Me recipes straight to your inbox!


  1. {Main St. Cuisine} says

    Okay my friend, my “sugar dish me list” of things to try is growing! Now, I’m not complaining, but stop posting dishes you know my hubby is going to love. I read through your post and thought, “Why didn’t I think of that?!!”. Oh and I agree…no cheese is a very bad decision. Question: did your little ones enjoy them?

    I’m already thinking Super Bowl party! Have a great afternoon!

    • says

      A pile of these in the middle of a veggie tray with creamy blue cheese would be a major football party hit. And I don’t care a thing about watching sports, so since that occurred to me before you even wrote it… well I’m guessing that means this is major TV food. I think I will have some while I watch a marathon of So You Think You Can Dance (my version of sports).

      Wish I could take credit for this brilliant idea, but I’m only the messenger. Andie Mitchell at Can You Stay for Dinner is a reliable source of kitchen genius. I hope you’ll try these!! They are awesome. I made them for Chad and I while the babies were off visiting family, but they like hot chicken so I think it would have been a go sans blue cheese.

  2. says

    What an awesome idea. I’m going to try these…I have some wonton wrappers wasting away in the freezer that I had no idea what to do with. since I’m a vegetarian, I’ll make real chicken ones for the family and get some Gardein (or however you spell it) vegan chicken for mine. Should be a hit! Thanks for the idea!!

    • says

      Wonton wrappers are so fun to play with, but I always seem to open a package and then let the unused portion dry out before I assign them another use. This solved that problem because they were sooooo good I didn’t have to retire any unused wraps to the fridge! Lemme know how the veggie version turns out; my little brother is vegetarian and he seriously stalks me for home cooked meals when he’s here.

    • says

      Buffalo chicken is one of my very favorite food friends. It’s right up there with brownies. I mean, not NEXT to the brownies or anything… but you know… it’s up there.
      To make buffalo chicken even more fun I just found a way to make vinegar-ey wing sauce with all the hungarian hot wax peppers that are coming out of my garden. Why have I never done this before?

  3. says

    I love your new layout!!! Nice big pictures…makes your food even more mouth watering!! I’m 100% making baked wonton deliciousness this weekend, I think I’ll try it with the Laughing Cow… these look SO YUMMY!!!!! I wish I had one right now!!! UGH!!! haha

    BTW…Savage huh?…I didn’t picture you loving some hard core rap lol I love it!!! I was half expecting it to be a country song, I literally laughed out loud when two guys started rocking out haha Awesome!!! You are just full of surprises lol I love old school rap too!! Not any new stuff though..its all crap lol

    • says

      Annnd… I’m all over the place with music. Also I am completely entertained with inserting weird links in my posts just to see who finds them. I’m usually an Indie chick… love Ingrid Michaelson, Lily Allen, OH! And Jaymay. I adore Jaymay. Chad’s all country so I get plenty of that in my life. I’m in total agreement with the new crap. I can’t make myself get down with auto-tuned voices. Other options I could have picked from that waaaay random CD included 50 cent’s Candy Shop (which Chad knows every single word to and that never ceases to crack me up), Lil John & the Eastside Boyz – Get Low (and the video clip is so gangsta with the gold teeth I almost can’t handle it lol), and Chris Brown’s Forever. Whaaat? Haha. Glad I’m good for a laugh :) Swiiing!

      • says

        Candy shop…a classic!!! lol I’ve never heard of jaymay but he sounds very country haha I will google him one day when I’m not so tired lol I’m currently on a SheDaisy kick…old school for me!!! Yay!!! I like Lily Allen, not sure if I’ve ever heard of Ingrid Michaelson…I’m open to all music, I love music in general its amazing!!!

  4. says

    What a great idea! I think they would be so good with ranch dressing, mmmmmmm! I also love finding old mixed cds, it’s amazing how many memories they can bring back! :-)


Leave a Reply

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

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: