clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Paleo Buffalo Chicken Egg Rolls

  • Author: Michelle
  • Yield: 4 egg rolls 1x


Units Scale
  • 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)


  • 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.


All nutrition facts are estimated and will vary.


  • Serving Size: 1 egg roll
  • Calories: 202
  • Fat: 9.2g
  • Carbohydrates: 1.9g
  • Fiber: .7g
  • Protein: 15.7g