- 1 tsp olive oil
- 12 oz. boneless, skinless chicken breast, cut into ½-inch dice
- ¼ tsp salt
- ¼ tsp ground pepper
- ¼ cup Sabra Farmer’s Ranch Greek yogurt dip
- ¼ red bell pepper, diced
- 1 stalk celery, diced
- 2 green onions, thinly sliced
- 1 tsp hot sauce (your favorite kind)
- 10 square egg roll wrappers
- 1 egg
- 2 tsp water
- Sabra Farmer’s Ranch Greek yogurt dip, for serving
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and lightly coat it with cooking spray.
- Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the chicken, salt and pepper, and sauté until the chicken is just cooked through.
- Transfer to a bowl and add the Greek yogurt dip, red bell pepper, celery, green onions and hot sauce. Stir to combine.
- Working with one egg roll wrapper at a time, lay the wrapper on a cutting board and brush the egg was around each edge.
- Scoop 2 rounded tablespoons of the chicken mixture onto one edge of the wrapper, leaving a small border.
- Fold in the sides and roll up the egg roll tightly. Place it on the prepared baking sheet.
- Repeat with the remaining wrappers and chicken filling.
- Bake until the egg rolls are golden brown, about 20 to 25 minutes.
- Serve with more of the Greek yogurt dip.
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