Southwest Chicken Egg Rolls
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 8 Egg Rolls
  • 1 tbsp canola oil
  • 6 ounces Curly’s Sauceless Pulled Chicken
  • ⅓ cup frozen corn
  • 2 tbsp red bell pepper, minced
  • 3 tbsp green onion, minced
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ¾ tsp salt
  • ¼ tsp cumin
  • ¼ tsp paprika
  • ½ cup black beans, drained and rinsed
  • 2 cup loosely packed fresh spinach, chopped i
  • 2 tbsp cilantro, minced
  • ¾ cup grated cheddar
  • 8 6-inch whole wheat tortillas
  • Canola
  • Avocado Ranch, to serve
  1. In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the Curly’s Sauceless Pulled Chicken and corn, breaking up the chicken. Cook for about 2 minutes or until the mixture begins to warm.
  2. Add the bell pepper, onion, chili powder, garlic powder, salt, cumin, and paprika. Mix until combined and continue cooking for 3 additional minutes.
  3. Add beans, spinach, and cilantro. Cook just until the spinach has wilted, then remove from the heat and stir in the cheese.
  1. Divide the mixture evenly between the 8 tortillas. Roll up, taking care to tuck the ends snuggly in to create a nice seal and prevent the mixture from oozing out or oil from getting in.
  2. For pan frying: Heat a large non-stick skillet over medium heat. Add about ½ cup of oil to the skillet, let the oil get hot. Add 4 rolls at a time (seam side down) and fry until all sides are golden brown. Remove and let rest on a paper towel lined plate before serving. Repeat with remaining rolls.
  3. Serve with Avocado Ranch for dipping.
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