Southwestern Eggrolls Recipe

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JoAnn McDaniel


These are delicious!!! or as Rachel Ray would say Yummo!!!And as you can see by the ingredients this is all healthy. I usually triple this recipe so my whole family can eat.


★★★★★ 1 vote

5 Min
15 Min
Convection Oven


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  • 3
    small whole wheat low-carb/low-fat tortillas
  • 1 oz
    cooked skinless chicken breast (shredded)
  • 2 Tbsp
    canned black beans
  • 2 Tbsp
    corn, drained
  • 1 oz
    fat free jalapeno jack cheese, shredded
  • 1 Tbsp
    diced red chili pepper
  • 3/4 c
    frozen chopped spinach, thawed & thoroughly drained

  • 1 Tbsp
  • 2 Tbsp
    fat-free sour cream
  • 1/2 tsp
    hidden valley dips mix
  • 1 Tbsp
    diced tomato
  • dash
    pepper (or to taste)



  1. Preheat oven to 400. Combine chicken, beans, corn, cheese, chili pepper and spinach in a small microwave-safe bowl. Heat for 30 seconds in the microwave. Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Put 1/3 of the chicken-spinach mixture in the center of each of tortilla. To assemble each of the rolls, fold the left and right sides in (so none of the filling escapes during the cooking process), and then roll up from the bottom of the tortilla until you reach the top (so they resemble eggrolls). Place all 3 rolls (seams down) on a baking pan sprayed with nonstick cooking spray. Bake for 12 minutes, flipping rolls over about halfway through cooking.
  2. While the eggrolls are in the oven, combine the sour cream, avocado, and Hidden Valley Dips Mix in a small bowl -- stir until smooth and blended. Season to taste with pepper. Top your dipping sauce with the tomatoes just before you serve! Once the eggrolls are done baking, allow them to cool for a few minutes. Then cut each in half diagonally, arrange them beautifully on a plate, and serve with the dipping sauce.

Printable Recipe Card


Course/Dish: Chicken, Other Snacks
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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