Buffalo Chicken and Cambozola Rolls

1. Preheat oven to 400.
2. In a large bowl, toss shredded chicken with the buffalo sauce until combined.
3. Lay wrappers flat on a dry surface. In one corner of the wrapper, put 2 tbsp of the spicy shredded chicken. Place about 1 tbsp cheese on top.
4. To fold: pull bottom corner over the filling until it’s completely covered and tip of corner points to the center of the wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Lightly moisten the top corner with a little water. Roll towards the top corner until you have a tidy little bundle of yum.
5. Place a wire rack on a cookie sheet and put the rolls onto the rack. This helps the heat circulate better which means better browning/crispiness on all sides of rolls.
6. Bake for 15 minutes or until golden brown all over.

Peanut/Jalapeno Slaw with Lime Aioli

• 1 bag of your favourite slaw (or 4 cups shredded cabbage)
• 1 cup roasted, unsalted peanuts 
• 2-3 large jalapenos, diced
• 1 large egg yolk, room temperature
• 1/2 tbsp dijon mustard[br]Zest from 1 lime
• Juice of half a lime
• 1 clove of garlic, minced very fine or pressed
• kosher salt
• 3/4 - 1 cup favourite olive oil

1. Add the slaw, peanuts and jalapenos together. 
2. In a large metal bowl, add the yolk, dijon, lime zest/juice, garlic and a small pinch of salt. Whisk until combined. Starting with just a drop at a time, add the oil, whisking constantly as you do. Start slowly adding a stream, whisking constantly, until it starts to thicken. Taste for seasoning, add more salt if needed. 
3. Mine didn’t thicken as much as I would have liked (I assume because I got tired halfway through and started slowing down…pathetic), but it was still just fine as is.
4. Toss the slaw with the aioli. Serve as is, or refridgerate for a few hours. Note: coleslaw tastes better the next day.