I got this recipe from one of my Hungry Girl cookbooks (LOVE HER!) and it is truly delicious! Even my boyfriend who is not a big veggie person liked it (though I'm not sure he'll admit that to anyone).... It's high in fiber, low in calories and high in protein! And quite tasty to boot! (These were inspired - according to the book - by Chili's Southwestern Egg Roll Appetizer - it packs a whopping 810 calories & 51g of fat for 3 little rolls!) ENJOY!!
for egg rolls:
3 low carb high fiber tortillas (regular size - not large)
1oz cooked skinless chicken breast, shredded
3/4 cup frozen chopped spinach, thawed and thoroughly drained
2 Tbsp Black beans (rinsed & drained)
2 Tbsp corn (I used frozen - thawed)
1oz shredded cheese (I used Mexican blend - could also use pepper jack)
Mexican hot sauce to taste (could also use diced red chili pepper)
2 Tbsp fat free sour cream
1tbsp mashed avocado
1/2 tsp dry ranch dressing/dip mix
black pepper, to taste
Preheat oven to 400.
In a microwave safe bowl, combine chicken, spinach, beans, corn, cheese, & hot sauce - heat in microwave for 30 seconds.
Lay out tortillas, and put 1/3 of mixture into each. To assemble, fold sides in, so none of the filling can come out, and roll up from bottom of tortilla.
Place all three rolls seam side down on a baking sheet sprayed with nonstick cooking spray.
Bake in oven for 12 minutes - flipping rolls over half way through. (should be crispy when done)
Meanwhile, in a small bowl, combine sour cream, avocado, & ranch mix -- stir until smoooth and blended. Season to taste with black pepper.
Once egg rolls are done baking, allow them to cool for a few minutes - cut each in half on a diagonal.
Makes 2 servings (1.5 eggrolls per serving)
Per serving -