Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch

From: Half Baked Harvest

Come together in minutes...crunchy on the outside...spicy and cheesy inside!


Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

• 1 1/2 cups cooked shredded chicken
• 1/3 cup plain greek yogurt
• 1/2 cup buffalo sauce plus more for serving
• 2 tablespoons chopped fresh chives
• 2 tablespoon dried parsley
• 2 teaspoon dried dill
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• kosher salt
• 1 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 20-22 square wonton wrappers

Cilantro Ranch

• 1 cup sour cream or plain Greek yogurt
• 3/4 cup fresh cilantro, finely chopped
• 1 tablespoon chopped fresh chives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• juice from 2 limes

Instructions

• Preheat the oven to 425 degrees F. Lightly grease 2 baking sheets.

• In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, dill, onion powder, garlic powder, and a pinch of salt.

• To assemble, spoon 2 tablespoons of filling onto each wrapper. Brush water around the edges of the wrapper, then roll up and place on the baking sheet. Brush each roll lightly with olive oil. Transfer to the oven and bake for 10-12 minutes, then flip and cook another 8-10 minutes more, or until the rolls are crisp.

• Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.

• Serve the egg rolls with fresh herbs and plenty of ranch for dipping.