Baked Southwestern Chicken Egg Rolls

• Meat

  • 1 lb Ground chicken

• Produce

  • 1 cup Baby spinach, fresh
  • 1 (15 ounce can Black beans
  • 5/8 cup Coriander
  • 3/4 cup Corn, frozen kernels
  • 2 cloves Garlic
  • 1 (4 ounce can Green chilies
  • 3 Lime
  • 3/4 cup Red bell pepper, small
  • 3/4 cup Yellow onion, small

• Condiments

  • 1 package Sabra guacamole
  • 1/4 cup Sabra ranch greek yogurt dip

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Kosher salt and pepper
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 Spray coconut oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 10 Flour tortillas, medium sized

• Dairy

  • 1 1/2 cup Pepper jack cheese

Found on nutmegnanny.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound ground chicken
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 3/4 cup small chopped yellow onion
• 3/4 cup small chopped red bell pepper
• 2 cloves garlic, minced
• 3/4 cup frozen corn kernels
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can chopped green chilies
• 1 lime, zested
• 1 lime, juiced
• 1 cup chopped fresh baby spinach
• 1/2 cup chopped cilantro
• 1-1/2 cup shredded pepper jack cheese
• Kosher salt and pepper, to taste
• 10 medium sized flour tortillas
• Spray coconut oil (or spray olive oil)
• 1 package Sabra guacamole
• 1/4 cup Sabra ranch Greek yogurt dip
• 1/2 lime, zested
• 1/2 lime, juiced
• 2 tablespoons cilantro, minced

Directions

• For egg rolls: Preheat oven to 425 degrees and line a baking sheet with parchment paper, set aside. In a large skillet add olive oil and set over medium heat. Once the oil is hot add in the ground chicken, chili powder, smoked paprika, cumin, yellow onion and red bell pepper. Cook over medium heat while breaking up the ground chicken so that there is no big pieces. Cook until the meat is browned and the vegetables have softened. Turn the heat to low and stir in garlic, corn, black beans, green chilies, lime zest, lime juice, baby spinach, chopped cilantro and shredded cheese - stir to combine. Taste the mixture and season with desired amount of kosher salt and pepper. At this point the mixture should be slightly wet but no pooling liquid in the pan. Turn off the heat. (If there is excess moisture turn the heat up and just cook out the moisture.) Lay out the tortilla shells and put an equal amount of filling down the center of the tortilla leaving about an inch on each end. Fold in ends and roll up the tortilla tightly. Place the wrapped tortilla seam side down on the prepared baking sheet. They should all be able to fit on the baking sheet. Spray the tops with coconut oil and bake for about 15 minutes or until golden brown. Serve cut in half with guacamole ranch Greek yogurt dip. For sauce: Mix all ingredients together and keep cold until ready to use.