Southwest Egg Rolls Made Lighter

Total Time: 24 mins Preparation Time: 20 mins Cook Time: 4 mins

Ingredients

• 10 fresh flour tortillas (seven inch-usually 10 come in a package)
• non-fat cooking spray
• 1 avocado, mashed (about one cup)
• 1 tablespoon key lime juice
• 1 (1 ounce) package ranch dressing mix
• 3/4 cup light sour cream
• 1/2 cup nonfat milk
• 2 cups cooked boneless skinless chicken breasts, finely diced (if you're pressed for time,one 10 oz pkg of perdue short cuts carved chicken breast is perfect)
• 2 cups jalapeno jack cheese (one 8 oz block shredded-if your store has reduced fat that's even better)
• 1/3 cup frozen chopped spinach, thawed and squeezed dry or 3 cups chopped fresh spinach
• 1/2 cup canned black beans, rinsed and drained
• 2/3 cup canned mexican-style corn, drained (such as del monte whole kernel fiesta corn,seasoned with red and green peppers)
• 1/2 teaspoon cayenne pepper
• 1 tablespoon minced fresh parsley
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 2 green onions, thinly sliced

Recipe

• 1 combine all dipping sauce ingredients in a bowl and mix until smooth; refrigerate.
• 2 combine all eggroll filling ingredients in a bowl.
• 3 turn on the broiler.
• 4 assemble 10 eggrolls: spoon a half cup of the mixture into the center of each tortilla; fold in the ends and then roll the tortilla over the mixture very tightly. hold together with two toothpicks, one through each end.
• 5 spray a lasagna-type pan with non-fat cooking spray. spray both sides of the egg rolls with cooking spray as you place them in the pan. you may brush them with olive oil if you prefer.
• 6 broil for approximately one and a half to two minutes on each side, until golden brown and crispy. watch very carefully. do not leave the oven unattended because they cook quickly.
• 7 remove from pan and slice each eggroll in half.
• 8 take out the toothpicks and serve with chilled dipping sauce.