Buffalo Chicken & Feta Rolls – topped with shredded mozzarella and baked (not fried)!
One of my favorite Crock Pot recipes is an easy four-ingredient Buffalo Ranch Chicken.
I recently wrapped some of this delicious slow cooker buffalo-y goodness with some cheese into some egg roll wraps and baked ’em. Verdict: delicious! Instead of egg roll wraps, you could also use the smaller won ton wraps, for a bite-size version.
Buffalo Chicken & Feta Rolls
WHAT YOU NEED:
- 3-4 uncooked chicken breasts
- 1 bottle Frank’s Red Hot Buffalo Wing sauce
- 1 oz dry ranch dressing mix
- 2 Tbs butter
- 1 pkg. egg roll wraps
- 4 oz. crumbled feta cheese
- shredded mozzarella cheese, to sprinkle on top
- optional, for dipping: ranch dressing
WHAT YOU DO:
Combine chicken, sauce, and ranch mix in CrockPot. Cook on LOW for 4-6 hours. Approx 30 mins before serving, add butter, then shred the chicken with a fork.
Preheat oven to 400°F while you prepare the egg roll wraps. Place a spoonful or two of chicken on each wrap. Top each with feta, then fold as pictured (wet your finger with a little water to make a “glue” to seal the edges).
Place wraps on a baking sheet sprayed with nonstick cooking spray (or covered in foil) then bake for 12-15 mins, or until they start to crisp and brown. One to two minutes before removing from the oven, sprinkle each roll with mozzarella.