Southwest Chicken Wraps (Printable Recipe Version)

Golden egg rolls stuffed with flavorful chicken, veggies, beans, and cheese—a perfect party or snack recipe!

# Ingredients You’ll Need:

→ Filling Ingredients

01 - 2 cups shredded or diced chicken (rotisserie chicken makes it super easy)
02 - 1 cup canned black beans, rinsed and drained
03 - 1 cup sweet corn, also rinsed and drained
04 - 1 red bell pepper, diced
05 - 1 cup chopped spinach leaves
06 - 1/4 cup jalapenos, finely diced (remove seeds for less heat)
07 - 2 cups Monterey Jack cheese, grated

→ Seasonings

08 - 1/2 tablespoon ground cumin
09 - 1 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 tablespoon chili powder

→ Wrapper & Cooking

12 - One pack of egg roll wrappers (20 sheets)
13 - Vegetable oil for frying or brushing if baking
14 - A small bowl of water for sealing edges

# Steps to Make It:

01 - In a big mixing bowl, toss together the chicken, spinach, bell pepper, jalapenos, black beans, and corn. Pour in the cumin, chili powder, salt, and pepper, then mix everything. Finally, blend in the shredded Monterey Jack cheese for an even mix.
02 - Put one egg roll wrapper down on a clean surface, with a corner pointing toward you. Pile 2-3 tablespoons of filling in the middle. Wrap the bottom corner over the filling, tuck in both corners from the sides, and roll it tightly all the way up. Use some water along the edges to make them stick as you seal. Place rolls seam-side down on a baking sheet until you’re ready for the next step.
03 - Do the same process with all the wrappers and filling until they’re finished. You can freeze them for a bit to help keep them firm while the oil heats up or the oven preheats.
04 - In a deep skillet, add enough vegetable oil to cover about an inch from the bottom. Set heat to medium-high, so the temperature climbs to 350°F. Carefully lay a few egg rolls in the skillet, making sure they don’t touch. Fry each one for 2-3 minutes on each side until a crispy golden brown. Drain cooked rolls on paper towels before frying the rest.
05 - Set your oven to 425°F and prepare a baking sheet with parchment paper. Brush the tops of the egg rolls lightly with oil and lay them seam side down on the sheet. Slide them into the oven and bake for 15 to 20 minutes. Flip them halfway so all sides get crispy.
06 - Dig in while they’re warm! Pair with dips like ranch, avocado ranch, salsa, or some creamy sour cream on the side.

# Extra Information:

01 - Using store-bought rotisserie chicken saves you a lot of time and adds a smoky flavor.
02 - Assemble these egg rolls ahead of time. You can store them in the freezer up to three months before cooking.
03 - If you need a healthier spin, baking them is a cleaner and lighter option without the extra oil!

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