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Buffalo Chicken Pockets Recipe

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These Buffalo Chicken Pockets are a crispy and flavorful appetizer combining tender shredded chicken coated in classic Frank’s Red Hot Sauce, diced carrots and celery for crunch, all wrapped in golden baked egg roll wrappers. Served with blue cheese or ranch dressing, they are perfect for a game day snack or party appetizer.

Ingredients

Buffalo Chicken Filling

  • 2 chicken breasts
  • ½ cup Frank’s Red Hot Sauce
  • ½ cup diced carrots
  • ½ cup diced celery

Wrapping & Baking

  • 12 egg roll wrappers
  • Small bowl of water (for sealing wrappers)
  • Nonstick cooking spray
  • Blue cheese or ranch dressing, for serving

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pockets until crispy and golden.
  2. Cook the chicken: Place the chicken breasts in boiling water and cook for 20 minutes until fully cooked through. Remove and allow to cool.
  3. Shred the chicken: Using two forks, shred the cooled chicken breasts into fine pieces for easy filling.
  4. Mix the filling: In a small bowl, combine the shredded chicken with Frank’s Red Hot Sauce, mixing thoroughly to coat the chicken evenly.
  5. Prepare wrappers: Lay out the egg roll wrappers flat on a clean surface. Have a small bowl of water ready to moisten the edges for sealing.
  6. Assemble the pockets: Place a spoonful of the buffalo chicken mixture in the center of each wrapper, then top with diced carrots and celery for crunch and freshness.
  7. Seal the pockets: Wet the edges of the wrappers with water to help seal. Fold and roll the wrappers tightly around the filling, ensuring edges are securely closed.
  8. Prepare for baking: Lightly spray each wrapped pocket with nonstick cooking spray to help them brown and crisp during baking. Arrange the pockets on a non-stick cookie sheet.
  9. Bake the pockets: Place the cookie sheet in the oven and bake for 13-15 minutes, or until the egg roll wrappers are browned and crispy.
  10. Serve: Remove from oven and serve warm with blue cheese or ranch dressing for dipping to complement the spicy buffalo flavors.

Notes

  • Use a bowl of water to moisten the egg roll wrapper edges to ensure a secure seal when rolling.
  • Make sure chicken is fully cooked before shredding and mixing with sauce.
  • To make ahead, assemble pockets and store covered in the refrigerator before baking.
  • For extra crispiness, flip pockets halfway through baking.
  • Substitute ranch dressing if you prefer milder dips over blue cheese.

Find it online: https://simpleplatter.com/buffalo-chicken-pockets-recipe/