Description
Southwest Egg Rolls with Avocado Dipping Sauce.
Ingredients
- 2 Chicken Breasts Marinated In Mccormick Mesquite Seasoning, Cooked And Diced
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 cup Shredded Mexican Cheese
- ¾ cups Shredded Carrots
- 1 package (5.6 Oz. Size) Spanish Rice Cooked, I Use Knorr Brand
- 1 package (14 Oz. Size) Egg Roll Wrappers (Nasoya Brand)
- FOR THE AVOCADO SAUCE:
- ½ Avocado
- 2 Tablespoons Plain Greek Yogurt
- ½ Lime, Juiced
- Salt And Pepper, to taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt, Or To Taste
- 1 teaspoon Black Pepper, Or To Taste
Preparation
Preheat oven to 400ºF.
Mix chicken, black beans, cheese, carrots, and rice in a large bowl. Put about 3 tablespoons of mixture into each wrapper and roll up tightly.
Bake in oven for 20 minutes, flipping once halfway through cooking time. Serve with avocado dipping sauce.
For the avocado dipping sauce, combine all ingredients in food processor and puree until smooth.
