Crispy Buffalo Chicken Rolls

1: Heat 1 tsp olive oil in a pan.

2: Cook 1.5 lb chicken breast until done, adding 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, and 0.5 tsp black pepper.

3: Add 2 cups chicken broth and pressure cook in the instant pot on high for 10 minutes.

4: After cooking, shred the chicken using a fork or hand mixer.

5: In a low heat pan, mix the shredded chicken with 1 cup buffalo sauce, 2 tbsp lite ranch, 56g reduced fat mozzarella, and 2 tbsp lite cream cheese.

6: Assemble the egg rolls with the chicken mixture and additional 56g reduced fat mozzarella.

7: Wrap the mixture in 12 egg roll wrappers.

8: Air fry the egg rolls at 400 degrees for 8-10 minutes.