- Yield: 12
- Prep Time: 4h 40 min
- Cook Time: 25-30 minutes
Southwestern Eggrolls
This recipe is a copy cat from Chili's Southwestern Eggrolls... The biggest difference you'll find here - these are BAKED, my friends - not fried! So... indulge away! Now, don't get me wrong... the ones at Chili's are to die for, but if you can make it at home (whenever you want and for cheaper), and when you can make them in advance and bake them whenever you like (!!), ANNNND when you can get away with having them more often because their don't come deep fried... well, I mean, why wouldn't you?!
Start out with a couple of chicken breasts, or thin slices of chicken. Add to a hot pan with some evoo, sea salt and pepper. Flip once until cooked. Remove from the pan and chop; set aside.
Throw all of the remainder of your ingredients (except the wraps) into the same pan, and saute until the peppers start to soften.
(Look at those colours!)
Throw in the cooked chicken and Monterrey Jack cheese...
And blend it all up until the cheese is good and melted!
Lay out 6 - 9" ancient grain wraps (or whole wheat), and spoon the filling evenly over all six.
In a small bowl, mix up the egg, and using a brush, brush the top-half outer edge of each wrap...
Then roll up - the egg will help the roll to stay closed.
Place on waxed paper on a cookie sheet, covering with plastic wrap for a minimum of four hours. Remove from the freezer, and bake for approx 25 minutes until the wraps are just golden. Remove from the oven, cool and slice in half.
Serve with honey mustard sauce or avocado ranch dip. Enjoy!
Ingredients
- boneless skinless chicken breast - 2, cooked and chopped small
- evoo - 1 tbs
- red pepper - 1/2 pepper
- green pepper - 1/2 pepper
- corn niblets - 1/3 cup
- black beans - 1/4 cup (rinsed and drained)
- green onion - 2 tbs
- spinach - 1/2 cup shredded
- jalapeno peppers - 2 tbs diced
- parsley - 1/2 tbs
- cumin - 1/2 tsp
- chili powder - 1/2 tsp
- sea salt - 1/4 tsp
- cayenne pepper - just a dash
- Monterrey Jack cheese - 3/4 cup shredded
- ancient grain wraps - 6x
- egg - 1, beaten
Instructions
- Preheat 1 tbs oil in a medium skillet over medium-high heat
- Add to a hot pan with some evoo, sea salt and pepper. Flip once until cooked. Remove from the pan and chop; set aside.
- Throw all of the remainder of your ingredients (except the wraps) into the same pan, and saute until the peppers start to soften.
- Throw in the cooked chicken and Monterrey Jack cheese, and blend it all up until the cheese is good and melted!
- Lay out 6 - 9" ancient grain wraps (or whole wheat), and spoon the filling evenly over all six. (If your wraps are firm, you can wrap them in paper towel and microwave them for 30 seconds to soften them up.)
- In a small bowl, mix up the egg, and using a brush, brush the top-half outer edge of each wrap; then roll up - the egg will help the roll to stay closed.
- Place on waxed paper on a cookie sheet, covering with plastic wrap for a minimum of four hours.
- Remove from the freezer, and bake for approx 25 minutes until the wraps are just golden. Remove from the oven, cool and slice in half.
- Slice each eggroll diagonally lengthwise and serve with a dipping sauce
Great sauces include a honey mustard sauce, or avocado ranch dip.
