Name: Buffalo Chicken Egg Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: BelGioioso Blue Cheese Wedge; Chicken Breast Skewer; Ortega Jalapenos, Hot, Diced; Sargento Creamery Shredded Mozzarella Natural Cheese; O Organics Canola Oil, Organic, Expeller Pressed; Tapatio Salsa Picante Hot Sauce; Fresh Gourmet Wonton Strips, Authentic; Cebollitas Bunch; McCormick® Ground Mustard; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Land O Lakes Butter, with Olive Oil & Sea Salt; Hot House Red Bell Peppers; O Organics Cream Cheese Spread Tub; McCormick® Air Fryer Loaded Seasoning Mix

Season chicken with Kinders seasoning, and ground mustard,

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In skillet heat oil on medium heat
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Add chicken and cook for approx 5 minutes or until done (165F°), drain and set aside.

In the same pan on medium heat add butter until heated, (approx 2 mins).

Add Peppers, onions and jalapeños.  Cook until softened.

Add cream cheese and hot sauce and stir until well mixed.

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Pour sauce over chicken and mix well.
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Fill wonton wrapper in the middle with chicken and top with shredded mozzarella cheese. Fold in sides and roll diagonally securing the final edge with water. Add another layer of wonton wrap to secure.

Heat canola  oil in a skillet at 355°F.

Place wontons into hot oil and cook seam side down, rotating on all sides until lightly golden brown. Remove wontons and place on a wire rack.

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Drizzle with ranch or blue cheese dip.
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Cut diagonally and enjoy!
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Buffalo Chicken Egg Rolls

Serves 6

30 mins prep

20 mins cook

50 mins total

What you need

How to make

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