This is a really tasty recipe that I use all the time at home. It is similar to the southwestern egg rolls you’ll get at Chili’s Grill & Bar. Not only are these southwestern egg rolls tasty but there isn’t anything bad for you in them! The ingredients provide a variety of flavors, plenty of fiber and lots of healthy, muscle building protein. The beauty of this recipe is that you can make it in bulk and freeze the extra egg rolls for quick reheating later.
Southwestern Eggrolls
6 Grilled Chicken Breasts, diced
1 Red Bell Pepper, diced
1 Onion, diced
1 Package Frozen Corn
1 Can Black Beans, rinsed and drained
1 Small Can Jalapeno Peppers, diced
1 Tablespoon Dry Parsley
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
Dash Cayenne Pepper
Low-Carb Tortillas, Burrito Sized
Preheat oven to 400 degrees.
Combine all ingredients (except tortillas) in a large mixing bowl. Mix well.
Spoon ingredients into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tightly, then set aside, placing it end side down so that it doesn’t unroll while you’re working with the others. Continue with additional tortillas until all the filling has been used.
Place all egg rolls on foil lined baking pans. (I prefer to use Reynolds Non-Stick Foil because it doesn’t require greasing or spraying the pan and makes for an easy clean up.) Bake the egg rolls until the tops of the tortillas are slightly toasted and firm.
Just one of these can be a very satisfying meal. I know that even my husband, on a very hungry day, can only eat two at a sitting.
Carefully place any extra egg rolls in Ziploc bags and freeze for easy reheating later.
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Lisa Pietsch is a regular Families.com Blogger on Weight Loss. You can read more of her blogs by clicking here.