Buffalo Chicken Egg Rolls

These macro friendly and equally yummy egg rolls are perfect for a game day appetizer or for a meal paired with some high volume veggies. They are SUPER easy to make too.

-500g boneless, skinless chicken breast

-1/4c Frank's Red Hot buffalo sauce

-50g Nonfat plain Greek yogurt

2g Ranch Dip mix (the powder stuff)

28g shredded 2% Mexican cheese blend (I used Kraft)

- 8 egg roll wraps (Nasoya brand)

Cut the chicken into sections (for quicker cooking) and cook in a skillet coated with nonfat cooking spray. I seasoned with Ms Dash and a small amount of Seasoned Salt. Depending on the size of your chicken pieces it will take around 10 minutes to cook through. The last minute, I poured a small amount of the buffalo sauce in the pan and let the chicken cook with it. 

Once the chicken is cooked through, pour into a bowl  and let sit and cool for a few minutes. I waited about 5 minutes and shred the chicken. I used a hand mixer and it only took 1.5 minutes to shred! Try it! 

Once shredded, add the yogurt and ranch mix and stir together well. Then add the shredded cheese and stir all together. 

Now if you need your macros to be exact, you can weigh the mixture and from there determine how much of the mix goes in each of the 8 egg roll wraps. Or you can divide it evenly by eyeballing. 

Once all the egg rolls are wrapped up and ready to go. Place in an air fryer (sprayed with cooking spray) and cook for about 12 minutes on 370 degrees. Flipping halfway. 

The macros are below, they are for two egg rolls. I used a light ranch for dipping. (not included in the macros).

Enjoy!