Total Time
46mins
Prep 30 mins
Cook 16 mins

This was a "throw together" recipe that turned out to be a winner. It came when I had a hankering for BBQ chicken pizza but was too lazy to make (or buy) the crust. The roll-ups are baked to cut down on the fat, and they got just as crispy as when I've fried them. Enjoy!

Ingredients Nutrition

Directions

  1. Marinate chicken in the 1/3 cup of BBQ sauce for 1 to 2.
  2. hours in the refrigerator.
  3. Remove chicken from marinade and discard marinade.
  4. Cut chicken into bite-sized pieces.
  5. Spray 10 inch skillet with Pam.
  6. Sauté chicken over med-high heat, until it is opaque, 3- 4 minutes.
  7. During the last 2 minutes of cooking, add the onion and peppers.
  8. Cook until barely soft.
  9. Lay out the egg roll wrappers.
  10. In the center of each, place.
  11. 2 tablespoons.
  12. chicken and veggie mixture, a drizzle of the extra BBQ sauce, and a sprinkling of the cheeses.
  13. Roll up, and place on a baking sheet, seam side down.
  14. Repeat until all of the filling is used up.
  15. Spray Roll-ups with Pam and bake at 400 degrees F for 16 minutes, turning once halfway through cooking.
  16. Serve with ranch dressing for dipping and a big salad for a simple meal.

Reviews

(1)
Most Helpful

Great use of egg roll wraps and a nice quick meal. They were crisp and brown without a lot of fat. I used a rather spicy BBQ sauce so went with ancho chile strips instead off bell pepper. I guessed that the water in the ingredient list was to seal the wrappers as I did not see it mentioned in the directions. Thanks for sharing your creation! Made for PAC Spring 2007.

SusieQusie April 26, 2007

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