Give me won tons or give me death! I really don’t know what I would do without won tons when I am dieting. They help get too much “carbiness” out of the way, but still provide a nice “shell” for foods and a great way to divvy up servings. This little recipe was inspired by an AMAZING “Buffalo Egg Roll” I had at a little place near Cleveland, OH. It was HUGE and wrapped in a flour tortilla and fried…so it was more like a chimichanga, but I knew I could make this much more healthy.

These Mini Buffalo Chicken Rolls are a delight and would be awesome to serve as a appetizer for a party or with a salad for dinner like Brett and I did. The broccoli slaw provides a bit of a crunch and a cooling from the buffalo sauce, but I found the cheese in such a small portion doesn’t provide a TON extra. It could be cut out all together if you’re really watching your calories or it could be doubled for a delightfully cheesy experience.

These also ring in at around 33 calories EACH, depending on the ingredients and brands you are using. If you’re interested…the recipe is below!

Ingredients

8 oz cooked, shredded chicken breast
1/2 cup Frank’s RedHot Sauce (Or to your liking- more/less.)
1 cup broccoli slaw
1/4 cup low fat shredded cheese
24 won ton wraps

Directions

1. Preheat oven to 350 degrees.
2. Spray cookie sheet with non-stick spray.
3. Mix shredded chicken with hot sauce and cheese.
4. Fill and fold won ton wrappers into tiny little egg rolls.
   (See pictorial step by step below.)
5. Place fold down on cookie sheet.
6. Bake for 13-18 minutes or until golden brown/crisp.
7. Enjoy alone or dipped in more hot sauce or ranch/blue cheese!

Okay, so if you are baffled as to HOW you should fill and fold, this little insight is for YOU. NOTE: On Step 4, you should wet down the open corner to be sure it adheres to the side of the won ton when rolled into step 5.

I hope you enjoy! Of course, I would love for you to share pictures of your attempts to make this recipe! Share on Instagram or Twitter and LIKE us on Facebook.