INGREDIENTS
- 1 pound boneless skinless chicken breast
- 2 teaspoons olive oil
- 2 ounces cream cheese melted
- ¼ cup hot sauce such as Frank’s
- 2 ounces cheddar or Monterey Jack cheese shredded
- 8-10 eggroll wrappers
INSTRUCTIONS
- Cook chicken any way you’d like (pan sear, instant pot, boil, etc.).1 pound boneless skinless chicken breast
- While chicken is cooking, melt cream cheese in a large microwave safe bowl. Whisk in the hot sauce to blend. Set aside.2 ounces cream cheese,¼ cup hot sauce
- Once chicken is done, transfer to cutting board to shred or cut into small pieces.
- Add cooked chicken to the sauce and stir to thoroughly coat.
- Place eggroll wrapper diagonal on flat surface or parchment paper for easy clean up. Place about ¼ cup chicken at the bottom of wrapper. Top with sprinkle of cheese (about 1 tablespoon). Fold point up over chicken. Fold in sides, then roll to the end. (Seam side should be down.)8-10 eggroll wrappers,2 ounces cheddar or Monterey Jack cheese
- Place 6 egg rolls into air fryer basket seam side down.2 teaspoons olive oil
- Spray or brush with olive oil. Cook at 260 degrees for 6 minutes. Flip and cook another 3-4 minutes. Egg roll should be crispy on all sides.
- Remove and serve with Ranch or blue cheese dressing, carrots, and celery. Garnish with cilantro.
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