Buffalo Chicken Egg Rolls

Buffalo Chicken Egg Rolls
Makes 4 Servings
Adapted from Sweet & Savory

1 pound boneless, skinless chicken breasts, cooked and shredded
6 tbsp Frank's Cayenne pepper sauce
3 tbsp reduced fat parmesan cheese
12 pasta wraps (egg roll wrappers)
8 tbsp fat-free cream cheese, softened
1 packet ranch seasoning

Preheat oven to 400. Combine shredded chicken, Frank's and parmesan cheese. Stir well. Combine softened cream cheese with ranch seasoning. Stir well. Lay out wax paper and place 12 pasta wrappers on top. Top each with about a 1/4 cup chicken mixture and a little less than 1 tbsp of cream cheese mixture. Roll up, sealing with water. Cook for 10 minutes, flip, then cook for 10 minutes.

Nutritional Information (per serving/3 wraps): 436 calories, 2 fat grams 56 carbs and 36 protein grams.

Review: Awesome. I loved that you got three wraps for one serving - lots of bang for your calorie count. The cream cheese/ranch mix added a great kick, and the buffalo chicken really was awesome - that parm/frank's paste gives it a  lot of flavor, which helped balance the plain, crunchy shell. These are winners - Austin is a HUGE fan. I haven't tried reheating yet, but plan to microwave for 30 second on medium, then "toast" on the George Foreman, so these will be best for dinner meals, rather than lunch (unless you're home for lunch - lucky!). OR just have the chicken mixture and cream cheese mixture ready/mixed, but don't wrap in roll/bake until you're ready to eat.