Baked BBQ Chicken Egg Rolls with BBQ Ranch Dipping Sauce

• Meat

  • 3 Chicken breast

• Produce

  • 1/2 cup Corn, frozen
  • 1/4 tsp Dill weed
  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion flakes, dried
  • 1/4 tsp Onion powder
  • 3/4 tsp Parsley, dried

• Canned Goods

  • 1/4 cup Chicken broth, low-sodium

• Condiments

  • 9/16 cup Barbecue sauce
  • 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Kosher salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Bread & Baked Goods

  • 15 Egg roll wrappers

• Dairy

  • 3 tbsp Buttermilk, low-fat
  • 1/2 cup Cheddar or monterey jack cheese
  • 1/2 cup Greek yogurt, plain non fat

Found on reciperunner.com

Description

Ingredients

• 3 chicken breast
• 1/2 cup BBQ sauce
• 1/4 cup low sodium chicken broth
• Salt and pepper to taste
• 1/2 cup frozen corn
• 1/2 cup shredded cheddar or Monterey jack cheese
• 15 egg roll wrappers
• 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 (optional)
• 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

• In a small bowl whisk together the BBQ sauce, chicken broth, salt and pepper.
• Place the chicken breasts in a slow cooker and cover with the sauce.
• Set the slow cooker to low, cover, and let cook for 4-6 hours or until the chicken is tender and shreds easily.
• Shred the chicken with 2 forks and stir in the frozen corn.
• If the chicken needs more BBQ sauce go ahead and add more now.
• Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
• 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.
• In a small bowl whisk together all of the dip ingredients until smooth.
• Cover and refrigerate until ready to serve.