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Ingredients
15 egg roll wrappers
2 chicken east, cooked and shredded
1 red bell pepper, diced
1 red onion, diced
1/2 cup shredded cheddar cheese
1 tsp. chili powder
1 clove garlic, minced
For dressing:
1 avocado, diced
1/3 cup Greek yogurt
2 Tbsp. minced cilantro
1/2 cup milk
salt to taste
Directions
In a large skillet over medium heat, combine chicken, bell pepper, onion, chili powder and garlic. Sautee until onions and peppers are soft about two minutes. Transfer to a bowl. On a clean flat surface, lay your egg roll wrapper diagonally. Spoon a tablespoon of chicken mixture onto the bottom of the wrapper and fold the bottom corner up. Fold the sides of the wrapper in and then roll the rest of the wrapper to form a spiral egg roll. Set aside. Repeat with remaining egg roll wrappers and chicken. Heat 1/2 inch of vegetable oil in the skillet over medium high. Once hot, place egg rolls into the skillet and cook until golden own. Flip and cook until golden own on opposite side, drain on a paper towel-lined plate.
For dressing:
In a blender, combine avocado, yogurt, cilantro, milk and salt. Blend until smooth. Add additional milk if you want it to be a thinner consistency.
