Crispy Chicken Wraps with Cheese
Delicious crispy chicken wraps with cheese, perfect for using up leftover chicken.
Equipment
- knife
- cutting board
- grater
- small bowl
- skillet
- tongs
Ingredients
Main 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
Preparation Steps
- Combine chicken, onion and cheese with ranch in a bowl.
- Take a little dish and fill with water and one teaspoon of flour to help hold the tip of the egg wrap from unfolding.
- Separate one egg wrap square, on the edge of the wrap put a tablespoon of filling and wrap it up.
- 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 as soon as oil is ready drop 2-3 rolls to fry, keeping temperature on medium low.
- As soon as roll brown up, take them out.
Notes
Egg roll wraps are usually located in the vegetable section in grocery stores. Keep an eye on the rolls when frying, they brown up quickly. Use a light olive oil or organic Canola oil.
Nutrition
Serving: 1wrapCalories: 440kcalCarbohydrates: 23gProtein: 10gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 41mgSodium: 458mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 198IUVitamin C: 1mgCalcium: 125mgIron: 2mg
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