From Val’s Kitchen has teamed up with Better In Bulk and This Mama Loves to bring you this recipe linky. This feature runs every Monday. It’s a great opportunity for you to find and share menu ideas. Please visit the other bloggers and readers and check out the recipes they’ve shared. You never know, you could meal plan your whole week right here in a matter of minutes!
This past week I wound myself on an egg roll wrap kick again. Once again I found myself putting together different mixtures and placing them into egg roll wraps to see what happened. For this I used a milder salsa that gave it just a little zip. It’s easy to customize to your own taste, if you like more zip or heat just use a hotter salsa. These are a new favorite and we will be having them again. Here’s how I made them.
Cheesy Chicken And Salsa Egg Rolls
- 6 oz cooked chicken breast (I used Butterball Everyday Grilled)
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 4-6 egg roll wraps (4 is if you make them thicker and packed, 6 is if you go a little thinner. I made 6.)
- olive oil
Preheat the oven to 400 f.
Cut chicken into cubes or small chunks.
Place chicken, salsa and cheese in a bowl and mix well.
Spoon chicken mixture into center of egg roll wrap.
Fold according to instructions on the wrap. BasicallyPlace seam side down on baking sheet.
Brush or rub tops of egg rolls with a light coating of olive oil.
Bake for 10 minutes.
What’s something you’d like to try in an egg roll? I’d really like to know, please leave a comment!
Now let’s see what you’re cooking up!
Please post the direct link to your recipe (not your blog) and the name of your recipe. All others will be removed.
And last but not least, be sure to visit again next Monday for a new recipe and to link up!