Ingredients

The following ingredients have 10 Servings
  • 1 teaspoon olive oil
  • 12 ounces boneless skinless chicken breast, (cut into 1/2-inch dice)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup Sabra Farmer's Ranch Greek yogurt dip
  • 1/4 red bell pepper (diced)
  • 1 stalk celery (diced)
  • 2 green onions (thinly sliced)
  • 1 teaspoon hot sauce (your favorite kind)
  • 10 square egg roll wrappers
  • 1 egg
  • 2 teaspoon water
  • Sabra Farmer's Ranch Greek yogurt dip (for serving)

Instruction

  • 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.