• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 chicken breast fillet
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced red bell peppers
  • 2 tablespoons minced green onions
  • 1/3 cup frozen corn
  • 1/4 cup canned black beans, rinsed and drained
  • 2 tablespoons frozen spinach, thawed and drained
  • 2 tablespoons diced, canned jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • 3/4 cup shredded Monterey jack cheese
  • 5 7-inch flour tortillas
  • Dipping Sauce
  • 1/4 cup smashed fresh avocados (about half of an avocado)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon buttermilk
  • 1 1/2 teaspoons white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon onion powder
  • 1 dash dried dill weed
  • 1 dash garlic powder
  • 1 dash pepper
  • Garnish
  • 2 tablespoons chopped tomatoes
  • 1 tablespoon chopped onions


  • Preheat barbecue grill to high heat.
  • Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
  • Lightly salt and pepper each side of the chicken while it cooks.
  • Set chicken aside until it cools down enough to handle.
  • Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
  • Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
  • Dice the cooked chicken into small cubes and add it to the pan.
  • Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
  • Cook for another 4 minutes.
  • Stir well so that the spinach separates and is incorporated into the mixture.
  • Remove the pan from the heat and add the cheese.
  • Stir until the cheese is melted.
  • Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
  • Spoon approximately one-fifth of the mixture into the center of a tortilla.
  • Fold in the ends and then roll the tortilla over the mixture.
  • Roll the tortilla very tight, then pierce with a toothpick to hold together.
  • Repeat with the remaining ingredients until you have five eggrolls.
  • Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
  • While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
  • Preheat 4-6 cups of oil to 375 degrees.
  • Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
  • Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
  • Garnish the dipping sauce with the chopped tomato and onion.

Categories: Appetizer  Dinner  Lunch  Main Dish  Savory  Side Dish  Snack 

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