Ingredients

• 12 egg roll wrappers (roughly 4 square inches) (NOTE: these are found in the refrigerated section of the produce department.)
• 2 cups cooked and shredded chicken
• 1/2- 2/3 cup hot sauce
• 1/2 cup (4 oz.) crumbled blue cheese
• 3/4 cup broccoli slaw or cole slaw (dry)
• Nonstick cooking spray
• Fat Free Blue cheese dressing, for serving

Instructions

1. In a small bowl, (or in your measuring cup) stir/toss chicken and hot sauce until well coated, using more or less sauce depending on your spice preference.
2. The meat should be moist with sauce.
3. Lay egg roll wrapper on a clean work surface so it resembles a diamond
4. Place one tablespoon of the broccoli slaw horizontally in the center of the wrapper
5. Place 2 tablespoons of shredded spicy chicken evenly on top of the slaw.
6. Spoon 1/2 tablespoon of the blue cheese crumbles over the chicken. Do not overfill or they will get messy!
7. To fold: Fold the bottom corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper.
8. Fold in the left corner, followed by the right, so that you now have formed an envelope.
9. Roll the wrap upward one time, leaving the top left corner open.
10. Wet your index finger in a small bowl of water and press to moisten the top left corner.
11. Now fold that down on top of the filled roll, sealing it like you would an envelope.
12. Repeat with remaining rolls.
13. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray.
14. Bake at 400°F for 12-15 minutes, or until the rolls crisp and turn a light golden brown. Serve with fat free bleu cheese dressing for dipping

Nutrition Info and Tips