Can I just say, WOW? For those of you who LOVE Chili’s Southwest Egg Rolls, you’re going to love these. Chili’s version has 810 calories and 51 grams of fat, but these tasty little creations only have 181 calories and 4.5 grams of fat for three egg roll halves with sauce. They’re SO good and the sauce is to die for! Seriously, if you like Chili’s version, you’re doing yourself (and your health) an injustice by not having tried these too. I highly recommend them! (And Ashley, the spinach wasn’t an issue in this dish – I guess I squeezed it enough this time) 🙂
Southwest Egg Rolls (Adapted from Hungry Girl 200 under 200)
Ingredients 3 low-carb tortillas 1 small can chicken breast meat 3/4 cup frozen chopped spinach, thawed and thoroughly drained 2 tablespoons canned black beans 2 tablespoons canned sweet corn, drained 1 ounce fat-free jalapeno jack cheese, shredded For Sauce 2 tablespoons fat-free sour cream 1 tablespoon mashed avocado 1 tablespoon diced tomato 1/2 teaspoon dry ranch dressing/dip mix pepper
Preparation Preheat oven to 400 degrees.
In small bowl, combine chicken, spinach, beans, corn and cheese. Heat for 30 seconds in microwave.
Warm tortillas in microwave for 15 seconds. Lay tortillas on a flat surface and place 1/3 of the chicken-spinach mix in the center of each.
Fold tortillas into a burrito shape by folding in the both sides and roll up from the bottom so that no filling can escape.
Place the rolls seam side down on a baking sheet sprayed with Pam.
Bake for 12 minutes, flipping the rolls over half way through. Rolls should be crispy when done.
In a small bowl, combine sour cream, avocado, and ranch mix. Stir until smooth and blended. Season to taste with pepper.
Allow egg rolls to cool for a few minutes then cut each in half on a diagonal and top with sauce and diced tomatoes.