Southwest chicken rolls (Print-Friendly Version)
Delicious southwest rolls loaded with shredded chicken, black beans, corn, and gooey Monterey Jack cheese.
# Ingredients List:
→ Legumes and Protein
01 -
480 g cooked chicken, pulled apart or chopped
02 -
170 g black beans, rinsed and drained
→ Veggies
03 -
165 g corn, rinsed and drained
04 -
40 g jalapeño, seeded and chopped
05 -
150 g red bell pepper, chopped
06 -
30 g spinach, chopped
→ Seasonings and Spices
07 -
2.5 ml chili powder
08 -
1.25 ml black pepper, ground
09 -
5 ml salt
10 -
2.5 ml cumin, ground
→ Cheese
11 -
224 g Monterey Jack, shredded
→ Wraps
12 -
20 egg roll wrappers
# Detailed Cooking Steps:
01 -
Grab a big bowl and toss in the chicken, black beans, corn, red pepper, jalapeño, and spinach.
02 -
Add the cumin, chili powder, salt, and pepper. Stir until it’s all mixed well.
03 -
Now fold in the shredded Monterey Jack so it’s spread evenly.
04 -
Lay one wrapper down pointing at you. Put about 30-45 ml of filling in the middle.
05 -
Fold the bottom corner over the filling. Then tuck in the sides nice and tight. Roll it all up and seal by wetting the edges and pressing them together. Put it on a baking tray.
06 -
Do the same with the rest of the wrappers and filling until all are done.
07 -
Pop the wrapped rolls in the freezer until your oven or oil is ready.
# Helpful Hints:
01 -
You can bake these at 200°C for 15 to 20 minutes or fry them till they’re golden. Spice them up by adding more jalapeño if you like heat. They’re great with salsa, sour cream, or guac for dipping.