Ingredients
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3 flour tortillas, not large (LaTortilla Factory Brand Originals LowFat LowCarb)
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1 ounce chicken, cooked and shredded
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2 tablespoons black beans, canned
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2 tablespoons corn, canned
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1 ounce fat free cheese, shredded (your choice of kind)
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3/4 cup frozen spinach, thawed and drained
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2 tablespoons nonfat sour cream
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1/2 teaspoon Hidden Valley Ranch dip, dry
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1 tablespoon tomatoes, diced
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2 tablespoons avocados
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1 tablespoon red chili pepper, diced
Instructions
- Preheat oven to 400 degrees.
- Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.
- Heat for 30 seconds in micro.
- Warm tortillas in micro for 15 seconds.
- On a clean, flat surface, lay out tortillas side-by-side.
- Put 1/3 of chicken mix in the center of each tortilla.
- To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.
- Place all 3 rolls seam side down on a baking pan that has been sprayed.
- Bake 12 minutes, flipping 1/2 way through cooking.
- While eggrolls are in the oven prepare dip.
- Sauce:
- Combine sour cream, avocado, and dry dip mix in a small bowl until smooth.
- Season to taste with pepper.
- Top dip sauce with tomatoes before serving.
- When eggrolls are done, allow to cool for a few minutes, then cup diagonally.