So I just came across this amazing blog called, "Can You Stay For Dinner?". Gorgeous food photos and amazing recipes, but also an inspiring story to boot. Her posts really moved me and I related to many things she was saying about losing weight. I highly recommend you check out her story!
I decided to test out two of her recipes, the Buffalo Chicken Rolls and the BBQ Chicken Rolls.
They both turned out delicious in their own way, but the sweet tang of the BBQ Chicken Rolls wins out for a sweet tooth like me. I offer the following tweaks to the BBQ Chicken Roll recipe for faster prep and a lower calorie finished product! The recipe looks like it will take a long time, but the prep is only 15 minutes. It's just a lot of instructions for how to fold the egg roll wrappers.
Low Cal So Cal's BBQ Chicken Rolls (tweaked from this recipe)
INGREDIENTS:
12 egg roll wrappers (found in the refrigerated section near tofu usually)
2 cups shredded cabbage
1 1/4 cups shredded rotisserie chicken (8 oz.)
1/3 cup or 6 tbsp honey bbq sauce
1 small bowl of water to seal the egg rolls
non-stick cooking spray
DIRECTIONS:
1. In a bowl, mix the shredded rotisserie chicken with the honey bbq sauce. You may want to start with 1/3 cup and add more if you want more flavor. I found 1/3 cup was perfect for me.
2. Prepare a cookie sheet by lining with foil and spraying it with non-stick cooking spray. Pre-heat oven to 400 degrees F.
3. Lay egg roll wrappers on a clean plate in a diamond shape.
For a picture tutorial on how to assemble, visit the original recipe here.
4. Place a handful of shredded cabbage along the bottom corner closest to you.
5. Scoop about 1.5 tablespoons of the chicken mixture on top of the cabbage.
I found the original recipe didn't provide enough chicken per roll, so I increased the amount of chicken in this revised version.
6. Lift the bottom corner and fold upward to cover the chicken/cabbage mixture. The corner should meet a little over half-way up the egg roll wrap. Fold the right and left corners toward the middle to form an envelope.
7. Wet the top corner by dipping your fingers in the small bowl of water and then wetting the top corner. Roll the egg roll upwards and then seal with the wet corner. Add extra water on the outside at the top corner to seal even more securely.
8. Place wrapped roll on the cookie sheet. Repeat until you've done all 12 rolls.
9. Place cookie sheet of 12 rolls into the oven. Bake for 20-25 minutes.
The original recipe called for only 12-15 minutes bake time but the rolls were still soft and uncooked in some spots so I put it back in. In the end it took about 25 minutes of cook time for mine to be ready. Your oven may vary.
10. Remove from oven and let cool for 5 minutes. Then serve. Bon apetit!
NUTRITION INFO (per roll, recipe makes 12 rolls):
Calories: 111
Carbs: 16 g
Fat: 3 g
Protein: 6 g
I also tried the original buffalo chicken recipe and it was also very tasty, especially if you love blue cheese like I do. We made 12 rolls of each since the egg roll wraps came in a pack of 24. I found that 3 rolls and a side salad was a very filling dinner.
What is your favorite inspirational blog?
An experiment in low calorie "dieting"
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