Buffalo Chicken Rolls

I found this online an tweaked it a little. Super easy and pretty healthy

2 chicken breasts
2-3 oz Frank's Hot Sauce
2 oz crumbled blue cheese
1 c coleslaw (or shredded cabbage)
12 egg roll wrappers

Boil and shred chicken.  Pour hot sauce over chicken and toss.  Lay out egg roll wrapper so it's a diamond, not a square when you look at it.  Near the bottom corner, place some of the chicken.  Sprinkle a little of the cheese on top.  Add some of the coleslaw.  Fold up bottom corner, then fold in the two sides.  Then roll it over.  Use a touch of water to seal the edge.  Repeat for all 12.  Do not overfill.  Place a wire rack on a jellyroll pan.  Spray with pam.  Place rolls on the rack.  Spray each side quickly with pam (optional).  Cook at 400 for 12-15 minutes - until lightly golden brown.  Serve with ranch or blue cheese dressing to dip.






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