Marinate chicken in 1/4 cup of BBQ sauce for 1 to 2 hours in the refrigerator. Remove chicken from marinade and discard marinade. Cut chicken into bite-sized pieces.
Spray 10 inch skillet with Pam. Sauté chicken over med-high heat, until it is opaque, 3- 4 minutes. During the last 2 minutes of cooking, add the onion and peppers. Cook until barely soft.
Lay out the egg roll wrappers. In the center of each, place 2 tablespoons chicken and veggie mixture, a drizzle of the extra BBQ sauce, and a sprinkling of the cheeses. Roll up, and place on a baking sheet, seam side down. Repeat until all of the filling is used up.
Spray Roll-ups with Pam and bake at 400 degrees F for 16 minutes, turning once halfway through cooking. Serve with ranch dressing for dipping and a big salad for a simple meal.
Originally Submitted
8/20/2013
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