Categories: Slow Cooker

Ingredients

• 1 1/2 lbs. chicken breasts
• 2 tbsp. ranch salad dressing mix
• 1/2 cup Buffalo wing sauce
• 2 tbsp. butter
• 16 egg roll wrappers
• 1/3 cup crumbled feta cheese
• 1/3 cup shredded mozzarella
• Ranch salad dressing

Directions

1. In a slow cooker, combine the chicken, dressing mix and wing sauce. Cook, covered, on LOW until chicken is tender, 3-4 hours.

2. Preheat oven to 425. Shred the chicken with two forks; stir in butter.

3. With one corner of an egg roll wrapper facing you, place 3 tbsp. of chicken mixture just below center of wrapper; top with 1 tsp each feta and mozzarella cheeses. (Cover the remaining wrappers with a damp paper towel until ready to use). Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment paper-lined baking sheets, seam side down. Repeat.

4. Bake until golden, 15-20 minutes. Let stand 5 minutes before serving. Serve with ranch dressing.

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