Servings: 8

8 egg rolls wraps 8 egg rolls wraps
1½ cup cooked chicken breast, shredded 1½ cup cooked chicken breast, shredded
1 Tbsp Worcestershire sauce 1 Tbsp Worcestershire sauce
½ medium onion, diced ½ medium onion, diced
½ small red or yellow bell pepper, diced ½ small red or yellow bell pepper, diced
4 oz. cream cheese, room temperature 4 oz. cream cheese, room temperature
EVOO EVOO

Instant Pot: subheading: Instant Pot:
Using sauté function, cook onion and pepper until onion is clear and pepper is tender.
Remove from IP and allow to cool. Deglaze the Pot. Turn off sauté.
Add trivet, 1 cup of water and chicken breast then cook under high pressure for 10 minutes. When done, shred chicken.
Mixing and Food Prep: subheading: Mixing and Food Prep:
In a large mixing bow combine, cream cheese, Worcestershire sauce, and shredded cooked chicken. Mix until cream cheese is combined with chicken.
Add onion and peppers and stir again until all ingredients are well combined.
Lay one egg roll wrapper out with a corner pointing towards you. Place about 2 Tbsp in the center of each wrapper.
Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.
Repeat for all 8 wrappers.
Air Fryer or Oven Broiler: subheading: Air Fryer or Oven Broiler:
Place egg rolls in the Air Fryer at 390°F for 8 to 10 minutes or until the egg roll wrappers are golden brown.