Buffalo Chicken Rolls- Lunch Version

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Buffalo Chicken Rolls- Lunch Version

Lisa
The Cook
4 Servings
6 Ingredients
0 Comments
Paired with your favorite dipping sauce, these Buffalo Chicken Rolls are the perfect game day food, lunch box addition, or picnic at the park option.
4 Servings
6 Ingredients
0 Comments

Ingredients

  • 1 cup cook and shred Chicken, Boneless Breasts
  • ½ cups Cayenne Pepper Sauce
  • 1 cup Coleslaw (Shredded Cabbage)
  • 12 individual Eggroll Wrapper
  • ¾ cups Blue Cheese Crumbles
Serving Day Ingredients
  • ¼ cups Blue Cheese Dressing

Containers

Supplies

  • Baking Sheets
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a small bowl, combine chicken and cayenne pepper sauce until well coated.
  2. Place one Tablespoon coleslaw on the diagonal of the bottom right corner of the wrappers.
  3. Place 2 Tablespoons chicken mixture evenly on top of the coleslaw.
  4. Place 1 Tablespoon of the blue cheese crumbles over the chicken. Be careful not to overfill.
  5. Fold rolls egg-roll style (follow the package instructions), sealing with a moistened finger. Place rolls on a greased cookie sheet.
  6. Bake at 400 degrees for 12-15 minutes, or until the rolls turn golden brown.
  7. Remove from oven and allow to cool completely.
  8. Divide among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave or enjoy cold.
  3. Serve with blue cheese dressing for dipping.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine chicken and cayenne pepper sauce until well coated.
  2. Place one Tablespoon coleslaw on the diagonal of the bottom right corner of the wrappers.
  3. Place 2 Tablespoons chicken mixture evenly on top of the coleslaw.
  4. Place 1 Tablespoon of the blue cheese crumbles over the chicken. Be careful not to overfill.
  5. Fold rolls egg-roll style (follow the package instructions), sealing with a moistened finger. Place rolls on a greased cookie sheet.
  6. Bake at 400 degrees for 12-15 minutes, or until the rolls turn golden brown.
  7. Serve with blue cheese dressing for dipping.

Nutrition Facts

  • Not available.

8 Comments

Join the discussion
  1. I am so excited to make these. I recently went back to work so I am always looking for recipes that make great lunches. My family loves buffalo chicken (yes including my almost 2 year old:) ) I will more then likely post a comment on how good they are because they do not sound like a flop.

  2. I just made these and they are great and so easy! I omitted all the blue cheese because I don’t like it. My husband thought they were ok, but he doesn’t really like buffalo sauce much. My 18 month old really liked them too. I mostly gave her bites with cole slaw. Definite keeper for me 🙂

  3. Love buffalo chicken anything so I definitely would like to try these. The recipe says “buffalo sauce” … is that another name for a standard hot / tabasco sauce or is there a bottle buffalo sauce that I’m unaware of? Thanks so much, Robin

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