Ingredients
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10 fresh flour tortillas (seven inch-usually 10 come in a package)
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non-fat cooking spray
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1 avocado, mashed (about one cup)
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1 (1 ounce) package ranch dressing mix
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3/4 cup light sour cream
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1/2 cup nonfat milk
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2 cups cooked boneless skinless chicken breasts, finely diced (if you're pressed for time,one 10 oz pkg of Perdue Short Cuts carved chicken breast is perfect)
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2 cups jalapeno jack cheese (one 8 oz block shredded-if your store has reduced fat that's even better)
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1/3 cup frozen chopped spinach, thawed and squeezed dry or 3 cups chopped fresh spinach
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1/2 cup canned black beans, rinsed and drained
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2/3 cup canned Mexican-style corn, drained (such as Del Monte Whole Kernel Fiesta Corn,seasoned with red and green peppers)
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1/2 teaspoon cayenne pepper
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1 tablespoon minced fresh parsley
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1 teaspoon cumin
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1 tablespoon key lime juice
Instructions
- Combine all Dipping Sauce ingredients in a bowl and mix until smooth; refrigerate.
- Combine all Eggroll Filling ingredients in a bowl.
- Turn on the broiler.
- Assemble 10 eggrolls: spoon a half cup of the mixture into the center of each tortilla; fold in the ends and then roll the tortilla over the mixture very tightly. Hold together with two toothpicks, one through each end.
- Spray a lasagna-type pan with non-fat cooking spray. Spray both sides of the egg rolls with cooking spray as you place them in the pan. You may brush them with olive oil if you prefer.
- Broil for approximately one and a half to two minutes on each side, until golden brown and crispy. Watch very carefully. Do not leave the oven unattended because they cook quickly.
- Remove from pan and slice each eggroll in half.
- Take out the toothpicks and serve with chilled dipping sauce.