The Buffalo Chicken Recipe of Your Dreams: Healthy Buffalo Chicken Egg Rolls

Jan 9 2018

How Buffa-Low Can You Go?

Who says Buffalo wings and egg rolls can't coexist in one delightfully low-calorie package? Not us! This delicious food mashup is perfect for snacks, mini meals, and party-time appetizers... Roll 'em, bake 'em, love 'em!

Hungry Girl's Healthy Buff Chick Baked Egg Rolls Recipe

Print Buff Chick Baked Egg Rolls Print

1/6th of recipe (1 egg roll): 141 calories, 4g total fat (2g sat. fat), 435mg sodium, 15g carbs, 1g fiber, 1g sugars, 12g protein

Prep: 15 minutes
Cook: 50 minutes


8 oz. raw boneless skinless chicken breast

Dash each salt and black pepper

1/4 cup light/reduced-fat cream cheese, room temperature

2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce

1/3 cup shredded carrots, finely chopped

1/3 cup finely chopped celery

1/4 cup chopped scallions

2 tbsp. finely crumbled blue cheese

6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)


Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.

Place chicken on the center of the foil, and sprinkle with salt and pepper. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.

Bake for 25 minutes, or until chicken is cooked through.

Meanwhile, in a medium bowl, mix cream cheese with hot sauce until mostly smooth and uniform.

Remove sheet from oven, but leave oven on.

Cut packet to release hot steam before opening entirely. Transfer chicken to a medium-large bowl. Shred using two forks.

Add cream cheese mixture, carrots, celery, scallions, and blue cheese. Mix well.

Lay an egg roll wrapper flat on a dry surface. Evenly distribute about 1/6th of the chicken mixture (about 1/3 cup) in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep filling from falling out. Roll up the wrapper around the mixture and continue to the top. Seal with a dab of water.

Place egg roll on the baking sheet, and repeat to make 5 more egg rolls.

Spray with nonstick spray. Bake until golden brown, 23 - 25 minutes.


Time-Saving Tip: Start with 6 oz. precooked skinless chicken breast (shredded or finely chopped) to shave 25 minutes off your cook time!

Chew on this:

Today, January 9th, is National Apricot Day, which always seems weird to us, since apricot season is during the summer. Good thing our slow-cooker Glaze-of-Glory Candied Carrots call for apricot preserves, which are always in season!

Make sure your pals are snacking on the good stuff! Click "Send to a Friend" now...


We may receive affiliate compensation from some of these links. Prices and availability are subject to change.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

*The WW points values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® and PersonalPoints™ trademarks.

Questions on the WW points values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.