What you will need:

Egg Roll Wraps, 2 Cups Shredded Chedder Jack Cheese, 1 Medium Green Bell Pepper, 1 Hot Pepper (optional), ½ Red Bell Pepper, ¼ Onion, Tony Sachares Cajun Seasoning, Cooking Oil, 2 Chicken Breasts

Step #1--Bake Chicken at 350 for 20-30 minutes until thoroughly cooked. Let Cool.

Step #2-- Dice Green, Red and Hot Bell Peppers and Onion in a food processor and place in a large Bowl.

Step #3-- Shred Chicken either by hand or using a food processor mix into large Bowl with vegetables.

Step #4--Add 2 Cups of Cheese and 2 Tablespoons Cajun Seasoning. Mix Thoroughly

Step # 5--Grab a handful of mixture at a time and form into 2" Rolls, wrap the mixture in an egg roll wrap, dab the ends with water to seal the wrap. Set aside and repeat until you are either out of the mixture or out of the egg roll wraps. This will vary depending on the amount of mixture put into each egg roll.

Step #6--Fill a frying pan with about ¼" of cooking oil and heat to medium

Step #7--Fry 'em up till golden brown. When finished let them cool on a paper towel covered plate.

Serve with your choice of dip (Salsa, Marinade, Sour Cream, Guacamole, etc.)

Note: To reheat for lunch the next day - place in microwave for 20 seconds to melt cheezy center, place in toaster oven for 2-3 minutes to heat the crispy egg roll.

Egg roll wraps can be found at almost any major Super Market near the produce with the Tofu and other stuff you usually would not think to buy.

"That works for me!"