Buffalo Chicken Egg Roll Minis

Ingredients

• 0.3 cup celery finely chopped
• 0.5 cup athenos cheese blue crumbled
• 1 cup meat from a rotisserie chicken cooked chopped
• 1.5 cups coleslaw blend (cabbage slaw mix)
• 0.5 cup real mayo mayonnaise kraft
• 0.5 cup classic ranch dressing divided kraft
• 2 tsp sriracha sauce hot ( chili sauce)
• 24 3-inch won ton wrappers ()

Equipment

• baking sheet
• oven

Directions

1. Heat oven to 400F.
2. Combine coleslaw blend, chicken, 1/4 cup dressing and Sriracha sauce. Spoon 1 rounded Tbsp. coleslaw mixture down one side of each won ton wrapper; lightly moisten opposite side of wrapper with water.
3. Roll up won tons tightly, pressing edge of wrapper to won ton to seal.
4. Place, seam sides down, on baking sheet sprayed with cooking spray. Lightly spray egg rolls with additional cooking spray.
5. Bake 10 to 12 min. or until golden brown. Meanwhile, mix mayo, blue cheese, celery and remaining dressing.
6. Serve egg rolls with mayo mixture.