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Playing How to Make BBQ-Rubbed Roast Chicken for Pitas, Flautas + Egg Rolls | Meal Prep Recipe

Dini Klein, the Los Angeles-based founder of Prep + Rally meal-prep service, is a pro at helping clients feed their families with less stress, less expense and less time. Her new cookbook, Prep and Rally, shows how to turn one hour of prep into four meals throughout the week. Here, she uses chopped meat from her BBQ-Rubbed Roast Chicken and roast broccoli—both of which she prepares ahead of time—to make these easy egg rolls. (You could also substitute any pre-cooked chicken; think leftovers or a store-bought rotisserie chicken.) Her BBQ chicken can be used in her Grilled Chicken Pita Pockets and Mexican-Inspired Chicken Flautas, too.

Dini likes to serve the egg rolls with roasted zucchini. 

Pro Tips: The ranch dip recipe makes 1 ½ cups. You'll probably only need about half of that for the egg rolls, so scale down the recipe, if you like—but extra ranch in the fridge is usually a good thing! Also, if you have fresh herbs, such as parsley or dill, on hand, mince them and add them to the dip. 


For the Egg Rolls:
  • Cooking oil spray or light olive oil
  • 4 cups chopped cooked chicken
  • 6 cups chopped roasted broccoli
  • ½ cup store-bought BBQ sauce
  • 12 egg roll wrappers
For the Ranch Dip:
  • ¾ cup plus 2 tablespoons mayonnaise
  • ¼ cup distilled white vinegar
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • ½ teaspoon dried parsley
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Zest and juice of 1 lemon (3 tablespoons juice)
  • Kosher salt and pepper


Serves: 4 (makes 12 egg rolls)


For the egg rolls, preheat the oven to 425°F. Line a standard baking sheet with parchment paper and grease the parchment with cooking oil spray. 

In a medium bowl, mix together the chicken, broccoli, and BBQ sauce. Place 1 egg roll wrapper on a work surface and set a small cup or bowl of water nearby. Fill the egg roll wrapper with roughly ¼ cup of the chicken mixture. Fold the bottom up, then fold in the left and right sides and roll up the wrapper to enclose the filling. Dab some water on the edge to seal and place the egg roll seam-side down on the prepared baking sheet. Repeat to make 12 egg rolls total. 

Spray the egg rolls with cooking oil spray (or use a pastry brush to brush them with olive oil) and bake for 30 minutes or so, until golden brown and crisp. Transfer to a serving platter and cover to keep warm. 

While the egg rolls cook, make the ranch dip. Combine the mayonnaise, vinegar, oil, mustard, garlic, parsley, onion powder, garlic powder, and lemon zest and juice in a tall storage jar. Cover with a tight-fitting lid and shake to mix. Season with salt and pepper as needed. 

Serve the egg rolls with the ranch dip. 

Excerpted from Prep And Rally by Dini Klein. Copyright © 2022 by Dini Klein. Used with permission by Harvest. All rights reserved.