Ingredients
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2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cumin, and the juice of one lime)
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2 cups monterey jack cheese or 2 cups Mexican blend cheese, shredded
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1 (15 ounce) can drained black beans
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2 cups frozen sweet corn (unthawed and drained of liquid)
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1/2 chopped sweet red pepper
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4 -5 diced green onions
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2 minced fresh garlic cloves
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon chili powder
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1 teaspoon cumin (can put 1/2 t more if desired)
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1 (16 ounce) package egg roll wraps
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oil (for frying)
Instructions
- Chop the chicken into small dices.
- Mix all ingredients together.
- Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
- Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
- Make sure the flap is sealed to keep the filling inside.
- Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
- Cut diagonally and serve with guacamole and sour cream.