A mixture of vegetables and chicken with Mexican spices fried in a crispy egg roll
Season chicken with salt, pepper, cumin, chili powder, garlic powder and onion powder. Cook in olive oil. Once cooled, shred into small pieces with fork.
In a large bowl, add chicken, beans, cheese and vegetables. Season with 1 teaspoon of cumin, 1 tablespoon chili powder, 1/4 teaspoon of salt, 2 cloves of garlic. Mix well.
Lay wrap on plate diagonally. Place 2 tablespoons of mixture in center. Bring bottom corner almost to top corner and tuck. Fold in each side and roll tightly. Wet the end of the top corner. Place on baking sheet, fold side down. Cover while making additional egg rolls to prevent drying out.
Heat olive oil in a large skillet. Oil must cover bottom half of egg roll. Only cook 4-5 at a time to give room to turn. Turn every minute or so. Remove when golden brown. Place on cooling rack with paper towels beneath.
Let cool. Serve with chipotle ranch dressing.
Roll tightly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 185 | ||
Calories from Fat: 34 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 14.9mg | 5 % | |
Sodium 279.6mg | 10 % | |
Potassium 249.7mg | 7 % | |
Total Carbohydrate 28.6g | 8 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 25g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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