Cheesy Chicken And Salsa Egg Rolls #Recipe

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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

INGREDIENTS

• 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

INSTRUCTIONS

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.

Serve immediately.

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