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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 6 |
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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! Ingredients:
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 |
water |
vegetable oil cooking spray (i used butter-flavored pam) |
Directions:
1. Marinate chicken in the 1/3 cup of BBQ sauce for 1 to 2.
2. hours in the refrigerator.
3. Remove chicken from marinade and discard marinade.
4. Cut chicken into bite-sized pieces.
5. Spray 10 inch skillet with Pam.
6. Sauté chicken over med-high heat, until it is opaque, 3- 4 minutes.
7. During the last 2 minutes of cooking, add the onion and peppers.
8. Cook until barely soft.
9. Lay out the egg roll wrappers.
10. In the center of each, place.
11. 2 tablespoons.
12. chicken and veggie mixture, a drizzle of the extra BBQ sauce, and a sprinkling of the cheeses.
13. Roll up, and place on a baking sheet, seam side down.
14. Repeat until all of the filling is used up.
15. Spray Roll-ups with Pam and bake at 400 degrees F for 16 minutes, turning once halfway through cooking.
16. Serve with ranch dressing for dipping and a big salad for a simple meal.
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