Instant Pot:

--Using sauté function, add oil and cook onion and pepper until onion is clear and pepper is tender.
--Remove from IP and allow to cool. Deglaze the pot. Turn off sauté.
--Add trivet, 1 cup of water and chicken breast then cook under high pressure for 12 minutes.
--When done, shred chicken.

Mix:

--In a large mixing bowl combine, cream cheese, Worcestershire sauce, and shredded cooked chicken.
--Mix until cream cheese is combined with chicken.
--Add onion and peppers and stir again until all ingredients are well combined.

Prep:

--Lay one egg roll wrapper out with a corner pointing towards you.
--Place about 2 Tbsp in the center of each wrapper.
--Bring the corner that is closest to you up and over and gently tuck it in.
--Fold in the sides and roll the wrapper tightly.
--Use a small amount of water to secure the tip of the wrapper.
--Repeat for all 8 wrappers.

Air Fry or Oven Broil:

--(AF) Spray egg roll wraps with some EVOO and put in the air fryer at 390°F for 8-10 minutes or until the egg roll wrappers are golden brown.

--(OB) Spray egg roll wraps with some EVOO and put on a baking sheet and broil in 1 minute increments until golden brown and crispy.