So I bought these egg roll wraps a while back and was searching pinterest for the perfect recipe to put inside of them and came up with my own little recipe that I LOVE!! They are definitely a keeper in my books! And to bake these little babies instead of deep frying them sure saves you a LOT of calories in the end, and they taste fantastic baked!!!
1 can Black Beans - rinsed and drained
1 Cup -Spinach chopped
1 1/4 Cups- Mexican cheese blend
1 can - diced green chilies
4 green onions - chopped
1/2- 3/4 avacado -chopped
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp salt
1/2 tsp black pepper
1 pkg egg roll wrappers
1 egg
Preheat your oven to 400* . Cook your chicken breasts (I put them in a crockpot with a bit of water and cooked them on high for 3 hours.) Then take out and shred with 2 forks. In a bowl, dump the rest of the ingredients with the chicken except for the egg roll wrappers and egg. Mix everything really well. Next open your egg roll wrappers, and crack an egg in a bowl.. Lay your mixture in one corner of your wrapper, roll over once, then dab your finger in the yolk of your egg and put a dot on the other 3 corners of your wrap. Fold in your sides like an envelope and keep rolling. The egg should seal your wrap. Place them on a cookie sheet sprayed with butter flavored pam.. Spray the tops of the wraps as well. Put them in the over and cook for about 15 minutes and MAKE SURE to flip them half way through the time. We enjoyed our egg rolls with sour cream and salsa. Yummy!
