Chili's Egg Rolls-lightened Up!!!

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 3 flour tortillas, not large (latortilla factory brand originals lowfat lowcarb)
• 1 ounce chicken, cooked and shredded
• 2 tablespoons black beans, canned
• 2 tablespoons corn, canned
• 1 ounce fat free cheese, shredded (your choice of kind)
• 1 tablespoon red chili pepper, diced
• 3/4 cup frozen spinach, thawed and drained
• 2 tablespoons avocados
• 2 tablespoons nonfat sour cream
• 1/2 teaspoon hidden valley ranch dip, dry
• 1 tablespoon tomato, diced
• pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.
• 3 heat for 30 seconds in micro.
• 4 warm tortillas in micro for 15 seconds.
• 5 on a clean, flat surface, lay out tortillas side-by-side.
• 6 put 1/3 of chicken mix in the center of each tortilla.
• 7 to assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.
• 8 place all 3 rolls seam side down on a baking pan that has been sprayed.
• 9 bake 12 minutes, flipping 1/2 way through cooking.
• 10 while eggrolls are in the oven prepare dip.
• 11 sauce:.
• 12 combine sour cream, avocado, and dry dip mix in a small bowl until smooth.
• 13 season to taste with pepper.
• 14 top dip sauce with tomatoes before serving.
• 15 when eggrolls are done, allow to cool for a few minutes, then cup diagonally.