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.
Recipe by Sugar Dish Me at