Chicken and Avocado Egg Rolls - Cooked by Julie episode 330

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Season the chicken with a blend of cumin, salt, oregano, and chili powder, being very generous with the seasoning.

Grill the chicken, placing it seasoned side down, and season the other side as well.

Cook the chicken for about 3 to 4 minutes on each side until cooked through, then slice into bite-sized pieces.

In a skillet, sauté onions and red bell peppers in olive oil, seasoning with salt and pepper, cooking for about 3 minutes until translucent.

Stir in minced garlic and sauté for about 10 to 15 seconds.

Add the cooked chicken to the skillet and cook for an extra couple of minutes if needed.

Stir in drained and rinsed black beans, corn, cilantro, and lime juice, cooking for about 2 to 3 minutes until warmed through.

Check for seasoning and adjust with more salt, cumin, or chili powder if necessary.

Prepare egg roll wrappers, placing about 2 tablespoons of the chicken mixture, some avocado cubes, and a little extra lime on each wrapper.

Use a little water on the edges of the wrappers to help seal them.

Roll the corner of the wrapper up, fold in the sides, and seal completely.

Fry the egg rolls in vegetable oil for about 3 to 4 minutes until golden brown.

Serve with buttermilk ranch and sprinkle with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens