Ingredients:
3 chicken breasts, cooked and shredded
1/2 cup BBQ sauce
1/2 cup frozen corn
1/2 cup shredded cheddar or Monterey jack cheese
15 egg roll wrappers
For the BBQ ranch dipping sauce
1/2 cup plain non-fat Greek yogurt
3 tablespoons low fat buttermilk
1 tablespoon BBQ sauce
1 teaspoon apple cider vinegar
1/2 teaspoon worcestershire sauce
3/4 teaspoon dried parsley
1/2 teaspoon dried onion flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dill weed
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Directions:
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Mix the chicken with BBQ sauce and stir in the frozen corn. Fill each egg roll wrapper with a couple tablespoons of the shredded chicken, being careful not to overfill them. Top the chicken with some of the shredded cheese.
Brush all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito.
Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper. Continue the process until all of the egg rolls are made.
Spray or brush the tops of the egg rolls with oil then place them on the middle rack of the oven and bake for 12-15 minutes or until they start to turn golden brown.
Remove from the oven and serve with the BBQ Ranch Dipping Sauce.
For the BBQ ranch dipping sauce, in a small bowl whisk together all of the dip ingredients until smooth. Cover and refrigerate until ready to serve.
