BBQ Chicken Wrappers

Once you have used egg wrappers you will be addicted. You can fill them with several recipe variations, plus they are slightly healthier than puff pastry or an alternative wrapping pastry. You can find these wrappers in the soy/ tofu section of the grocery store.

When I made this recipe it was football season, so I decided to fill them with barbeque chicken. In light of football season you can also fill them with buffalo chicken, blue cheese and scallions. I will write a recipe for that soon.

Makes about 12

-6 ounces of chicken, cooked and shredded (make it easier and buy a rotisserie chicken at the store and shred it)

-12 egg wrappers

-1 cup of yellow corn kernels

-1 cup of black beans, drained and rinsed

-1 cup of sharp cheddar, shredded

-1/2 cup of BBQ sauce- look under sauces page for homemade recipe

-1 tablespoon hot sauce- optional

-3 tablespoons of butter, melted

Add hot sauce if desired

Pinch of salt

Preheat the oven to 400 degrees F. Lay egg wrappers on a clean work surface.

In a large bowl combine chicken, corn and beans. Stir in BBQ sauce and hot sauce. Mix well. Place about 2 tablespoons of mixture over a wrapper. Sprinkle about 1 tablespoon of cheese on top.

To fold the wrappers, fold the bottom right hand corner over the mixture to the center of the wrapper. Fold in the bottom left and right corners. It should look like an envelope. Press the middle where the corners meet to ensure it wont fall apart. Finally, fold the top left hand corner on top of the others. Press it down gently to seal.

Repeat with the remaining rolls. Place each on a sprayed cookie sheet. Brush the melted butter over each roll. Sprinkle a pinch of salt on top. Bake for about 12-15 minutes or until they are golden brown in color.

Serve with BBQ sauce

Healthier Choice: Brush the rolls with olive oil instead of butter