Tex Mex Egg Rolls

Preparation Time20 mins Cooking Time40 mins Makes 20

Tex Mex Egg Rolls

Nutritional Information

Calories

153.33kcal (20 serving)

Total Fat

2.16g (20 serving)

Saturated Fat

0.36g (20 serving)

Trans Fat

0.0g (20 serving)

Cholesterol

18.6mg (20 serving)

Sodium

422.74mg (20 serving)

Total Carbs

22.46g (20 serving)

Dietary Fiber

2.97g (20 serving)

Sugars

1.6g (20 serving)

Protein

9.58g (20 serving)

Ingredients List
  1. 1 lb skinless boneless chicken breast
  2. 1 lemon + 2 cups of water for cleaning chicken
  3. 1 tbsp chili powder
  4. 1/2 tsp onion powder
  5. 1/2 tsp salt
  6. 1/8 tsp black pepper
  7. 1/4 tsp cumin
  8. 1/4 tsp oregano
  9. 1/4 tsp paprika
  10. 1 tbsp avocado oil
  11. 1/4 white onion
  12. 1/2 green bell pepper
  13. 1/2 red bell pepper
  14. 1 canned black beans drained (15 oz)
  15. 1 canned corn drained (15,25 oz)
  16. 1 Roma tomato
  17. 1 tbsp minced garlic
  18. 1 tbsp chicken bouillon powder
  19. 1 pack egg roll wrappers (16 oz)
  20. 1 tbsp water
  21. 18 oz bag Mexican blend cheese
  22. Avocado oil spray
  23. Sir Kensington's Chile Lime Crema Everything Sause

Directions

Print

1. Set oven to 425 Fahrenheit

2. Place chicken in a bowl along with juice of 1 lemon and 2 cups of water. Allow to sit for 10 minutes and strain

3. Season chicken with chile powder, onion powder, salt, black pepper, cumin, oregano, paprika. Mix well, so chicken is evenly coated with seasonings

4. Add 1 tbsp of avocado oil to a pan on medium heat. Place chicken into hot pan and allow to cook for 5 minutes on each side. Remove chicken and chop up

5. To the same pan we cooked the chicken, add your chopped green bell pepper, red bell pepper, and white onion. Allow to cook for 5 minutes on low heat

6. Add in chicken bouillon and minced garlic. Stir for about 2 minutes, then add in 1 can of drained corn and 1 can of drained black beans

7. Add in 1 diced Roma tomato. Next, throw in shredded chicken, turn off heat, and combine mixture

8. Assemble egg roll wrappers on a parchment lined pan and fill with 2 tbsp of Mexican blend shredded cheese and 1/4 cup of the tex mex chicken filling

9. Use water to act as a glue on all sides of the egg roll wrappers and fold in tightly so that the mixture remains secure when cooking. Spray with avocado oil on both sides

10. Bake for 20 minutes, flipping half way through

11. Cut diagonally, and serve with the Chile Lime Crema Everything Sauce