- 1 cup chopped bagged broccoli cole slaw
- 2 wedges The Laughing Cow Light Creamy Swiss cheese
- 4 oz. cooked and chopped skinless chicken breast
- 1 slice bacon, cooked and crumbled
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/8 tsp. each salt and black pepper
- 4 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)
- 1/2 cup chopped tomato
- 2 oz. avocado cut into slices (about 1/2 avocado)
Directions:
- Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
- Place broccoli slaw in a medium-large microwave-safe bowl with 1 tbsp. water. Cover and microwave for 1 1/2 minutes, or until slightly softened.
- Drain excess water, and pat dry. Add cheese wedges, and stir until thoroughly mixed.
- Add chicken, bacon, garlic powder, onion powder, salt, and pepper. Mix well.
- Lay an egg roll wrapper flat on a dry surface. Evenly distribute 1/3rd of the chicken mixture (about 1/2 cup) in a row a little below the center of the wrapper. Top mixture with 2 tbsp tomato, followed by avocado slices.
- Moisten all four edges of the wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 1 inch toward the middle, to keep the mixture from falling out. Roll up wrapper around the mixture and continue to the top. Seal with a dab of water.
- Place egg roll on the baking sheet, seam side down, and repeat with remaining wrappers and mixture.
- Spritz egg rolls with nonstick spray. Bake until golden brown, 25 - 30 minutes.

MAKES 4 SERVINGS
Nutrition
Calories 147
Fat 4
Sat Fat 1g
Cholesterol 26mg
Sodium 670
Potassium 280
Carbs 18g
Fiber 3g
Sugars 2
Protein 11g
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