Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and lightly grease two baking sheets.
- In a large mixing bowl, combine the cooked shredded chicken, plain Greek yogurt, buffalo sauce, chopped chives, dried parsley, dried dill, onion powder, garlic powder, and kosher salt. Fold in the shredded cheddar and blue cheese.
- Take an egg roll wrapper and place about 2 tablespoons of the filling in the center. Brush water along the edges and fold the sides over, rolling from the bottom up to seal.
- Brush the tops of the egg rolls with olive oil for a golden-brown crust.
- Bake the egg rolls for 10-12 minutes, flip, and bake for an additional 8-10 minutes until golden brown.
- Prepare the cilantro lime ranch by mixing sour cream or Greek yogurt, chopped cilantro, lime juice, and seasonings until smooth.
- Let the egg rolls cool slightly, then serve hot with the cilantro lime ranch on the side.
Nutrition
Notes
Ensure to brush water along the edges for sealing the egg rolls properly and maintain even baking by brushing with olive oil.