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!
- 2 boneless skinless chicken breasts
- 1⁄4 cup of your favorite barbecue sauce (I used a spicy-sweet, smoky,honey-habanero sauce)
- 1⁄4 onion, chopped
- 1⁄2 red bell pepper, in strips
- 1⁄2 green bell pepper, in strips
- 1⁄4 cup reduced-fat monterey jack cheese, shredded
- 1⁄4 cup low-fat cheddar cheese, shredded
- 1⁄4 cup barbecue sauce
- 6 large egg roll wraps
- vegetable oil cooking spray (I used butter-flavored Pam)
- Marinate chicken in the 1/3 cup of BBQ sauce for 1 to 2.
- hours in the refrigerator.
- Remove chicken from marinade and discard marinade.
- Cut chicken into bite-sized pieces.
- Spray 10 inch skillet with Pam.
- Sauté chicken over med-high heat, until it is opaque, 3- 4 minutes.
- During the last 2 minutes of cooking, add the onion and peppers.
- Cook until barely soft.
- Lay out the egg roll wrappers.
- In the center of each, place.
- 2 tablespoons.
- chicken and veggie mixture, a drizzle of the extra BBQ sauce, and a sprinkling of the cheeses.
- Roll up, and place on a baking sheet, seam side down.
- Repeat until all of the filling is used up.
- Spray Roll-ups with Pam and bake at 400 degrees F for 16 minutes, turning once halfway through cooking.
- Serve with ranch dressing for dipping and a big salad for a simple meal.
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.