Crispy Chicken Wraps with Cheese
Chicken wraps are made using egg wraps and filled with chicken, cheese, scallions, and ranch, then cooked in oil for the crisp. A perfect way to use up leftover chicken or a rotisserie chicken!
Servings: 12
Calories: 440kcal
Equipment
- grater
- small bowl
- tongs
Ingredients
- 1 package egg roll wraps
- 3 stalks green onion, chopped
- ¾ cup ranch
- 1 cup chicken thighs, boneless, or chicken breast, boiled
- 1½ cups cheese, grated, I used mozzarella and some cheddar
- 1 cup light olive oil for frying, more or less
Instructions
- Combine chicken, onion and cheese with ranch in a bowl.3 stalks green onion,, 1 cup chicken thighs,, 1½ cups cheese,, ¾ cup ranch
- Take a little dish and fill with water and one teaspoon of flour (flour will help as glue to hold the tip of the egg wrap from unfolding.)1 cup light olive oil
- Separate one egg wrap square, on the edge of the wrap put a tablespoon of filling and wrap it up.1 package egg roll wraps
- You could cover it and put it in the refrigerator for later, or if you would like to fry and eat right away.
- In a small saucepan heat up oil (about 1 cup.) as soon as oil is ready drop 2-3 rolls to fry. Keep temperature on medium low so the roll cooks through. *Caution! Oil is hot!
- As soon as roll brown up, take them out.
Notes
- Egg roll wraps are usually located in the vegetable section in the grocery stores.
- Keep in eye on the rolls when frying, they brown up quickly
- Use a light olive oil or organic Canola oil.
Nutrition
Calories: 440kcal | Carbohydrates: 23g | Protein: 10g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 458mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg