Friday, January 4, 2013

Chicken BLT Avocado Club Egg Rolls (CPK copycat)

This was really tasty!
  • 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)

  1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
  2. 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.
  3. Drain excess water, and pat dry. Add cheese wedges, and stir until thoroughly mixed.
  4. Add chicken, bacon, garlic powder, onion powder, salt, and pepper. Mix well.
  5. 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.
  6. 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.
  7. Place egg roll on the baking sheet, seam side down, and repeat with remaining wrappers and mixture.
  8. Spritz egg rolls with nonstick spray. Bake until golden brown, 25 - 30 minutes.


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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