Keto Buffalo Chicken Egg Rolls Low Carb
You won’t believe how incredibly delicious these keto buffalo chicken egg rolls taste.
This low carb buffalo chicken egg roll recipe will be your new favorite.
Easy buffalo chicken egg rolls that will please any crowd – even those that don’t follow a ketogenic diet.
Simple and quick low carb egg rolls with buffalo chicken filling.
Make air fryer keto egg rolls or bake them in the oven – it’s up to you.
Great low carb dinner, lunch, side dish or party food appetizers.
You can’t go wrong with these keto buffalo chicken egg rolls.
Yummy coconut wrappers – no need for high carb wonton wrappers.
Get ready to make the best keto low carb buffalo chicken egg rolls.
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Low Carb Ranch & Shredded Chicken Buffalo Dip
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Keto Jalapeno Popper Cheese Cups
Keto Buffalo Chicken Dip Cheese Cups
Keto Spinach Artichoke Cheese Cups
Keto Pepperoni Pizza Cheese Cups
How To Make Keto Buffalo Chicken Egg Rolls
Heat an air fryer to 350 degrees.
Mix together the chicken, cream cheese, green onions,
wing sauce, and salt and pepper to taste
in a mixing bowl until well combined.
Lay a coconut wrap down on a flat surface in the shape of a diamond.
Place a roll of the filling mixture towards the bottom corner of the wrap, and roll the end around it.
Fold the edges of the wrap into the middle and continue to roll the wrap closed until an egg roll shape has been formed.
Repeat with the remaining wraps.
Cook the wraps seam side down in the air fryer for just 2-3 minutes.
Keep an eye on them, as they can burn quickly.
Remove the wraps once they are golden brown and crispy.
Serve with sour cream or ranch for dipping if desired.
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Keto Buffalo Chicken Egg Rolls
Ingredients
- 2 C. Shredded chicken breasts
- 3 Tbsp. Low carb wing sauce
- 3 oz. Cream cheese softened
- ¼ C. Chopped green onions
- Salt and pepper to taste
- 5 Nuco Coconut wraps
Instructions
- Heat an air fryer to 350 degrees.
- Mix together the chicken, cream cheese, wing sauce, green onions and salt and pepper to taste in a mixing bowl until well combined.
- Lay a coconut wrap down on a flat surface in the shape of a diamond.
- Place a roll of the filling mixture towards the bottom corner of the wrap, and roll the end around it.
- Fold the edges of the wrap into the middle and continue to roll the wrap closed until an egg roll shape has been formed.
- Repeat with the remaining wraps.
- Cook the wraps seam side down in the air fryer for just 2-3 minutes. Keep an eye on them, as they can burn quickly. Remove the wraps once they are golden brown and crispy.
- Serve with sour cream or ranch for dipping if desired.
Notes
Nutrition
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