Dinner

Buffalo Chicken Egg Rolls W/ Chopped Asian Salad is for Dinner.

Buffalo Chicken Egg Rolls W/ Chopped Asian Salad takes 10 minutes to prepare.

Buffalo Chicken Egg Rolls W/ Chopped Asian Salad takes 12 minutes to cook.

Buffalo Chicken Egg Rolls W/ Chopped Asian Salad makes 2 servings.

The ingredients for Buffalo Chicken Egg Rolls W/ Chopped Asian Salad are:

16 ounces Chicken Breast (cooked), no skin, roasted
2 serving Eggroll (wonton) Wrappers, 3 (by SNACKGIRL23)
1.5 cup broccoli slaw (broccoli, carrots, red cabbage), shredded
12 serving Pam Olive Oil - 1 second spray (by AMYSOTIS)
2 serving Fresh Express Asian Supreme Salad (2.5 cups salad, 2 Tbsp dressing)
3 serving sweet baby Rays buffalo wing sauce(1 tbsp) (by CBOWMAN82)

Here is how you make Buffalo Chicken Egg Rolls W/ Chopped Asian Salad:

1. Shred 12 oz of boiled or grilled chicken breast2. Add chicken, slaw and Buffalo sauce to a large bowl and mix 3. Divide into 6 eggroll wrappers4. Fold over edges and roll up like a burrito5. Use olive oil spray to seal the roll, and apply a thin coat of spray to entire roll.6. Bake in a 450 degree oven for 4 minute, turn and repeat until desired crispiness is reached. Be careful not to burn them.7. Divide into two servings (3 rolls each) and add salad with 1tbls of dressing to the plate. Serving Size: 2 - 3 roll servingsNumber of Servings: 2Recipe submitted by SparkPeople user LUCYW84.

The nutritional information for Buffalo Chicken Egg Rolls W/ Chopped Asian Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 614.1

• Total Fat: 12.3 g
• Cholesterol: 140.5 mg
• Sodium: 1,181.3 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 3.8 g
• Protein: 61.6 g

The dietary needs meet for Buffalo Chicken Egg Rolls W/ Chopped Asian Salad is Low Fat