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Paleo Buffalo Chicken Egg Rolls Recipe

Name: Paleo Buffalo Chicken Egg Rolls
Yield: 4
Ingredients: 8 oz shredded chicken, cooked; Salt and pepper to taste; 1/2 cup buffalo sauce (use this for paleo and this for AIP); 1/2 cup dairy-free plain yogurt (I use Culina plain yogurt); 2 tbsp green onion, plus additional for topping; 2 tbsp nutritional yeast (optional); 4 coconut wraps; Avocado oil spray; Ranch for serving (this for AIP)

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Ingredients

8 oz shredded chicken, cooked

Salt and pepper to taste

1/2 cup buffalo sauce (use this for paleo and this for AIP)

1/2 cup dairy-free plain yogurt (I use Culina plain yogurt)

2 tbsp green onion, plus additional for topping

2 tbsp nutritional yeast (optional)

4 coconut wraps

Avocado oil spray

Ranch for serving (this for AIP)

Method

Season the shredded chicken with salt and pepper and combine with buffalo sauce, yogurt, green onion, and nutritional yeast. Stir until fully incorporated.

Add a fourth of the filling to the center of each coconut wrap, being careful not to overfill. Roll the wrap by folding up the bottom edge about a third of the way, then folding in the two corners, and rolling the egg roll tightly. Add a dab of water to the edge of the egg roll to seal. Repeat with each of the 4 coconut wraps.

Transfer to the air fryer basket and spray with avocado oil. Set the air fryer to 270 F and cook for 4 minutes. Add an extra minute if you prefer your egg rolls crispier.

Carefully remove from the air fryer and serve topped with green onion and with ranch on the side.

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