1 1/2 cups cooked shredded chicken

1/3 cup plain Greek yogurt

1/2 cup buffalo sauce, plus more for serving

2 tablespoons chopped fresh chives

2 tablespoons dried parsley

2 teaspoons dried dill

1 teaspoon onion powder

1 teaspoon garlic powder

Kosher salt, to taste

1 cup shredded cheddar cheese

1/4 cup crumbled blue cheese

20 to 22 square egg roll wrappers

Olive oil, for brushing

For the Cilantro Lime Ranch:

1 cup sour cream or plain Greek yogurt

3/4 cup fresh cilantro, finely chopped

1 tablespoon chopped fresh chives

1 teaspoon garlic powder

1 teaspoon onion powder

Juice of 2 limes

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Preheat oven to 425°F and lightly grease two baking sheets.
In a large bowl, mix shredded chicken, Greek yogurt, buffalo sauce, chives, parsley, dill, onion powder, garlic powder, and salt. Stir in cheddar and blue cheese.
Place about 2 tablespoons of filling on each egg roll wrapper. Brush edges with water, roll tightly, and place seam-side down on the baking sheet. Brush with olive oil.
Bake for 10–12 minutes, flip, and bake another 8–10 minutes until golden and crisp.
Meanwhile, make the ranch by mixing sour cream or yogurt, cilantro, chives, garlic powder, onion powder, and lime juice until smooth.
Serve egg rolls warm with cilantro lime ranch and extra buffalo sauce, if desired.

Make ahead by assembling egg rolls and refrigerating up to 24 hours before baking.
Substitute blue cheese with more cheddar if preferred.
Rotisserie chicken works well for quick prep.
Egg rolls can be frozen unbaked and baked from frozen.
Use an air fryer at 375°F for 10–12 minutes as an alternative to baking.