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.

Baked Buffalo Ranch Chicken Egg Roll Wraps with feta and mozzarella

Buffalo Chicken & Feta Rolls

WHAT YOU NEED:

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.

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Buffalo Ranch Chicken Egg Rolls Recipe - with feta and mozzarella - baked not fried!

Buffalo Ranch Chicken Egg Rolls Recipe with feta and mozzarella - baked not fried!

Buffalo Ranch Chicken Egg Rolls Recipe with feta and mozzarella - baked not fried.

Buffalo Ranch Chicken Rolls Recipe - with feta and mozzarella - baked not fried in egg roll wrappers.

Buffalo Ranch Chicken Egg Roll Wraps with feta and mozzarella - baked not fried!

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