Snack & breadDinnerHigh proteinGluten-free

Waffle Iron Buffalo Chicken Rice Paper Pockets

Name: Waffle Iron Buffalo Chicken Rice Paper Pockets
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 wraps
Ingredients: 8 sheets rice paper wrappers; 300g cooked chicken breast, shredded; 60g buffalo sauce; 60g light cream cheese; 40g celery, finely diced; 1 egg, beaten, for egg wash

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Buffalo chicken dip pressed into a rice paper pocket and cooked in the waffle iron, so both sides crisp at the same time with no flipping halfway through.

Per serving (1 wrap)

25g

Protein

215

Calories

15g

Carbs

Fat

4 wraps15 min8 min

Ingredients

8 sheetsrice paper wrappers
11 ozcooked chicken breast, shredded
2 ozbuffalo sauce
2 ozlight cream cheese
1 ozcelery, finely diced
1egg, beaten, for egg wash

Steps

1
Mix the shredded chicken, buffalo sauce, cream cheese and celery together in a bowl.
2
Dip a sheet of rice paper in warm water for 1 to 2 seconds until pliable, then lay flat.
3
Spoon filling onto the lower half and fold the wrapper over, pressing the edges to seal.
4
Repeat with the remaining wrappers and filling.
5
Brush each pocket with the beaten egg wash.
6
Preheat a waffle iron and lightly spray both plates with oil. Cook for 3 to 5 minutes until golden and crisp.
7
Serve with extra buffalo sauce or a light ranch dip.