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–+ servings

Buffalo Chicken Egg Roll Bowl

Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 141kcal
Author: Lauren
I love all things buffalo and this recipe is such a fun twist on a go-to weeknight dish! This Buffalo Chicken Egg Roll Bowl can be made in just 15 minutes and is so great for lunches or dinners. Throw it in an egg roll wrapper to make it kid and husband approved and everyone's happy!
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Ingredients

  • 14- oz. package of coleslaw
  • 2 Tbsp ranch seasoning mix (14g)
  • 1/4 cup buffalo sauce (60g)
  • 2 Tbsp whipped cream cheese (21g)
  • 2- oz. fat free feta cheese (56g)
  • 340 g shredded chicken I used my basic shredded chicken recipe but any chicken works!

Instructions

  • Spray a large pan with nonstick cooking spray and set to medium heat. Add in the bag of coleslaw and sauté for 4-5 minutes, or until coleslaw has wilted down some.
  • Reduce heat to low, then stir in the ranch seasoning mix, buffalo sauce, and cream cheese. Add the feta and shredded chicken and let sauté for another 2 minutes. Remove from heat and enjoy!

Notes

Lauren's Top to Switch Up the Protein:
  • LFF Korean Beef (so good with Egg Roll in a Bowl!)
  • Ground Turkey
  • Ground Chicken
For more variety, and to make kid and husband approved -- throw in an egg roll wrapper!

Nutrition

Serving: 1/4 of recipe(199g) | Calories: 141kcal | Carbohydrates: 6.6g | Protein: 23.3g | Fat: 2.4g | Saturated Fat: 0.8g | Fiber: 5.3g | Sugar: 3.8g