Buffalo Chicken Spring Rolls

• Gluten free

• Meat

  • 2 cups Chicken, cooked and cooled

• Produce

  • 1/2 cup Matchstick or shredded carrots

• Condiments

  • 1 Greek yogurt ranch dip
  • 3 tbsp Hot sauce

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 About 8 rice paper wrappers

• Dairy

  • 1/2 cup Blue cheese
  • 1/2 cup Greek yogurt, plain

Found on cupcakesandkalechips.com

Description

Ingredients

• ½ cup plain Greek yogurt
• 3 Tablespoons hot sauce
• 2 cups cooked and cooled chicken, shredded and/or chopped
• salt and pepper, to taste
• about 8 rice paper wrappers
• about ½ cup matchstick or shredded carrots
• about ½ cup crumbled blue cheese
• Greek Yogurt Ranch Dip, Greek Yogurt Blue Cheese Dip, or your favorite Ranch or Blue Cheese Dressing for serving

Directions

• In a bowl, stir together the Greek yogurt and hot sauce. Then stir in the chicken to coat completely and season to taste with salt and pepper.
• Fill a bowl or pie plate with warm water. Take one rice paper wrapper and dip it in the water for 10-15 seconds. It will start to become pliable but will soften completely after a minute or two as you are filling it. Lay the wrapper on a cutting board.
• Lay about a tablespoon of the carrots, about a tablespoon of the blue cheese, and about a quarter cup of the chicken mixture on the wrapper. Roll up tightly and fold in the edges. Drizzle with additional hot sauce, if desired.
• Serve with Greek Yogurt Ranch Dip, Greek Yogurt Blue Cheese Dip, or your favorite Ranch or Blue Cheese Dressing for dipping.