In a skillet Saute sliced peppers and onions with a tablespoon of oil until the veggies are slightly softened, (about 3 minutes) Then add in cooked chicken along with lime juice, taco seasoning, salsa and cilantro.
Cook the fajita mixture for about 5 minutes and then remove from heat and let cool for 30 minutes until room temperature. You can make the Ranch dip while the chicken cools.
Lay out 8 egg roll wrappers on a cutting board with the points facing north, south, east, west. Brush the boarder of the egg roll wrappers with water to help seal the egg rolls then place equal amounts of the chicken fajita mixture in the center of each wrapper.
Fold the two sides of the egg roll wrapper into the center so the points almost meet over the chicken mixture and seal the sides. Then take the bottom point and fold it over rolling the wrapper until it meets the other point. Make sure the filling is evenly distributed and you have a tightly rolled cylinder.
Spray the egg roll with cooking oil and place in the air fryer with the fold down. leave one inch of space between the egg rolls.
Cook at 400 for about 8-10 minutes then filp each egg roll once the wrapper has a golden crispy color.
After flipping cook the egg rolls for another 5-7 minutes until crispy. Rest for 5 minutes in the air fryer then slice on a diagonal and serve.
Ranch Dipping Sauce
Simply whisk all ingredients together in a bowl and chill for 30 minutes before serving.