Southwest Chicken Eggrolls

Did anyone else obsessively eat southwestern eggrolls in college? They had a version at Fox & Hound, where I worked, but I know they were also served at a few other chain restaurants. I had a full order as a meal at least once a week.

A friend recently made a version at a party which inspired me to make my own. These are a healthier version of my college day cravings. With the Super Bowl (Go KC!) and March Madness right around the corner, these will come in handy!

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Southwest Chicken Eggrolls

Makes 6

• 3 Cabo Wraps

• 1 Cup Cooked diced chicken

• 3/4 cup Black Beans

• 1/2 cup Corn kernels

• 1/4 cup diced bell pepper

• 1/2 tsp minced garlic

• 1 tsp Fajita Seasoning

• 1/2 tsp sriracha

• 1/4 cup chopped cilantro

• 2 TBS crumbled cotija cheese

1. Chop / prep your ingredients:

   • Cook and dice chicken

   • Drain and rinse beans

   • Dice bell pepper

   • Mince garlic

   • Chop cilantro

   • Crumble cheese

2. In a medium bowl, mix chicken, beans, corn, bell pepper, garlic, sriracha, and seasoning together

3. Heat a skillet over medium heat until warm. Add the chicken mixture and stir until hot.

4. Transfer back to the bowl and mix in cilantro and cheese

5. Warm Cabo tortillas one at a time in the same skillet, flipping every 20-30 seconds until they are starting to brown but not fully cooked. (They need to be pliable and once they begin to crisp it will be hard to roll without breaking)

6. Once all 3 tortillas are prepped, add a heaping 1/2 cup of the chicken mixture to each tortilla and roll tightly burrito style (folding in the sides as you roll)

7. Spray the entire wrap with coconut or vegetable oil spray (lightly: once spray per side will do)

8. Add all 3 rolls to the Air fryer at 400 degrees and cook for 12-15 minutes checking half way through and rotating if needed until brown and crisp

9. Slice each roll in half at an angle and serve with salsa, guacamole, or a spicy homemade ranch (see the Powerbowl recipe for an example)

Notes:

• Using a conventional oven, bake at 425 for 20-25 minutes, checking halfway through and often at the end to rotate as needed.

• Regular tortillas could be used as well but they may not crisp up as well. Cabo are partially cooked tortillas that I love (not sponsored) and I find them at Earthfare or Whole Foods.