Ingredients
- 1 pkg Nasoya Egg Roll Wraps
- 2 tbs canola oil
- 1 skinless boneless chicken breast half
- 2 tbs green onion, minced
- 2 tbs red bell pepper, minced
- 1/3 cp corn
- 1/4 cup black beans, rinsed and drained
- 2 tbs diced jalapeno peppers
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/3 tsp salt
- 1 pinch cayenne pepper
- 3/4 cup shredded monterey jack
- NON-stick cooking spray/ EVOO for cooking
Preparation
Step 1
1. Rub 1 tbs oil over chicken and cook for 5 min each side in a medium sauce pan over medium heat (no pink in meat). Remove from heat and set aside
2. Heat remaining oil in a medium sauce pan over medium heat. Stir in onions, and red pepper. Cook for 5 min.
3. Cube chicken and add to onions and pepper in pan. Add corn, beans, jalapeno pepper, cumin, chili powder, salt and cayenne. Cook for 5 min. Remove from heat and toss in cheese.
4. Place wraps in a diamond shape add equal amounts of above mixture horizontally in center of wrap. Fold bottom corner over filling, then fold in side corners. Brush top corner with water and fold to close.
5. In a large skillet, heat oil to 375 and place rolls flap down. Only a few at a time, turning occasionally until golden brown - 2-3 minutes. Drain on paper towel.
or
5. Bake at 400 for 10 minutes. Place on cooking sheet coated with non-stick spray. Brush wraps with EVOO and bake.