Can’t stop eating these!
When I find something that my husband, Andy, likes, I know I have hit gold! And then I make it over and over because I know he won’t make that face like he just ate dirt. When I cook something new, I hold my breath and anxiously wait when he takes his first bite… It’s like watching the Amazing Race. I get sick to my stomach waiting to hear if he likes it. Usually his face will give it away before he says anything. If he likes it, he will immediately take another bite, and if he doesn’t, well he makes this face like he ate lemons and fish mixed together and then he will shake his head. It’s extremely entertaining but it usually means that another food group I like to eat is out.
Currently, this little family of mine doesn’t eat: spaghetti (which is my favorite), anything really with tomatoes in it, squash, spinach, beets, peppers, most thai food, anything really with rice noodles in it, crawfish, shrimp, anything too “vinegary”, “lemony”, “fruity”, lima beans, black beans, anything “beany”, salads, eggs, oatmeal, Indian food, Dim Sum, and mostly anything sour. The list continues to grow.
I am constantly going to the internet for new recipes in hopes that I can find something this man of mine will enjoy. It is there that I stumbled upon the blog, Can You Stay for Dinner?. With lots of easy, healthy recipes, I have been able to feed Andy without getting his disgusted face. Score!
This is one of those recipes that I have tweaked here in there to make it more eatable for my family because you guessed it, Andy doesn’t like blue cheese.
- a small bowl of water
- cooking spray
- a wire rack and cookie sheet
Ok let’s get started! Pre-Heat your oven or toaster oven to about 400 Degrees.
Find a clear space on your countertop and lay out some of the egg roll wrappers.
Next, mix your shredded chicken in with your Frank’s Hot Sauce or BBQ sauce. I actually mix the two together to get a sweet and spice-y flavor. You can add as much as you like, or as little as you like. We like ours pretty savory, so our shredded chicken is saturated with sauce. Taste as you go a long to make sure you like your flavor.
On your egg roll wrappers, place about one tablespoon of the broccoli slaw in the right bottom corner on the diagonal. Next, spoon the chicken mixture on top. You don’t want too much but make sure you have enough for flavor. On top of the chicken, either place blue cheese crumbles or the shredded cheddar cheese or both. I like both, but Andy only likes the cheddar cheese.
Have your little bowl of water on hand, because you are going to begin to roll up the wrappers. First thing you will do, fold the right bottom corner over the ingredients with the right corner now in the middle of the wrapper. Next, fold in the two sides so it looks like an envelope. Roll the wrapper up. Wet your finger from the small bowl of water and seal the top corner to the roll.
Repeat these steps until all your chicken is gone. Place the wrappers on the wire rack on top of a cookie sheet and spray an even coat on the tops and bottoms of the wrappers.
Bake for 12-15 minutes till the wrappers are golden brown and crispy.
Serve with any type of dipping sauce you choose. We like to dip ours in the BBQ sauce or Ranch Dressing. It’s up to you! Enjoy!
*This recipe comes from CanYouStayForDinner.com. I did not create it nor do I take any credit for it’s amazing tastefulness.