Baked Chicken Ranch Yogurt Egg Rolls Recipe
Hand-held appetizers are perfect for tailgating! These healthy Baked Chicken Ranch Yogurt Egg Rolls are fun to make and eat on game day.
Servings: 10 Servings
Calories: 117kcal
Ingredients
- 1 teaspoon olive oil
- 12 ounces boneless skinless chicken breast, cut into ½-inch dice
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup Sabra Farmer's Ranch Greek yogurt dip
- ¼ 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
Instructions
- 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.
Notes
Weight Watchers Points: 4 (Points+), 3 (Old Points)
Nutrition
Serving: 1Roll + 1 tablespoon Dip | Calories: 117kcal | Carbohydrates: 8g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 255mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 5.2mg | Calcium: 14mg | Iron: 0.7mg
