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 onions, chopped
1/2 red bell peppers, in strips
1/2 green bell peppers, 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:
Marinate chicken in the 1/3 cup of BBQ sauce for 1 to 2.
hours in the refrigerator.
Remove chicken from marinade and discard marinade.
Cut chicken into bite-sized pieces.
Spray 10 inch skillet with Pam.
Saute chicken over med-high heat, until it is opaque, 3- 4 minutes.
During the last 2 minutes of cooking, add the onion and peppers.
Cook until barely soft.
Lay out the egg roll wrappers.
In the center of each, place.
2 tablespoons.
chicken and veggie mixture, a drizzle of the extra BBQ sauce, and a sprinkling of the cheeses.
Roll up, and place on a baking sheet, seam side down.
Repeat until all of the filling is used up.
Spray Roll-ups with Pam and bake at 400 degrees F for 16 minutes, turning once halfway through cooking.
Serve with ranch dressing for dipping and a big salad for a simple meal.
Servings: Serve
Time preparation: 30 min.
Time total: 46 min.