Buffalo Chicken Egg Rolls

• 1-1/2 pounds boneless skinless chicken breasts
• 2 tablespoons ranch salad dressing mix
• 1/2 cup Buffalo wing sauce
• 2 tablespoons butter
• 16 egg roll wrappers
• 1/3 cup crumbled feta cheese
• 1/3 cup shredded part-skim mozzarella cheese
• Ranch salad dressing, optional

1. In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours.
2. Preheat oven to 425u0b0. Shred chicken with 2 forks; stir in butter.
3. With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined
4. , seam side down. Repeat.
5. Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.

chicken breasts, ranch salad dressing, buffalo wing sauce, butter, egg roll wrappers, feta cheese, mozzarella cheese, salad dressing

Taken from www.tasteofhome.com/recipes/buffalo-chicken-egg-rolls/ (may not work)