Buffalo Chicken Egg Roll Minis

Photo by Susan M.
Adapted from kraftrecipes.com

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

35

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Adapted from kraftrecipes.com

Ingredients

  • 1-1/2

    cups coleslaw blend (cabbage slaw mix)

  • 1

    cup chopped cooked chicken

  • 1/2

    cup KRAFT Classic Ranch Dressing, divided

  • 2

    tsp. Sriracha sauce (hot chili sauce)

  • 24

    won ton wrappers (3 inch)

  • 1/2

    cup KRAFT Real Mayo Mayonnaise

  • 1/2

    cup ATHENOS Crumbled Blue Cheese

  • 1/4

    cup finely chopped celery

Directions

HEAT oven to 400ºF. COMBINE coleslaw blend, chicken, 1/4 cup dressing and Sriracha sauce. Spoon 1 rounded Tbsp. coleslaw mixture down one side of each won ton wrapper; lightly moisten opposite side of wrapper with water. Roll up won tons tightly, pressing edge of wrapper to won ton to seal. PLACE, seam sides down, on baking sheet sprayed with cooking spray. Lightly spray egg rolls with additional cooking spray. BAKE 10 to 12 min. or until golden brown. Meanwhile, mix mayo, blue cheese, celery and remaining dressing. SERVE egg rolls with mayo mixture.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: