7 chicken rolls with avocado dipping Recipes

  • Southwest Egg Rolls & Cool Avocado Dip
    shredded cooked chicken, shredded mexican cheese blend and
    15 More
    shredded cooked chicken, shredded mexican cheese blend, frozen corn, thawed, canned black beans, rinsed and drained, green onions, chopped, minced fresh cilantro, salt, ground cumin, grated lime peel, cayenne pepper, egg roll wrappers, oil for deep-fat frying, ranch salad dressing, ripe avocado, peeled and mashed, minced fresh cilantro, grated lime peel
    35 min, 17 ingredients
  • Chipotle Chicken Rolls With Avocado Dipping Sauce
    ground chicken breast and
    13 More
    ground chicken breast, scallions, thinly sliced , then chopped, reduced-fat cheddar cheese, garlic clove, chipotle chile in adobo, finely chopped, salt, pepper, sheets phyllo dough , defrosted, margarine, melted, avocado, limes , juice of, fresh cilantro, salt, extra virgin olive oil
    30 min, 14 ingredients
  • Chicken Avacado Egg Rolls
    canola oil, minced red onion, minced red bell peppers and
    13 More
    canola oil, minced red onion, minced red bell peppers, minced ginger, minced garlic, sliced bamboo shoots, chopped celery, chopped chicken breast, soy sauce, julienned green cabbage, shredded carrots, rice bran oil or canola oil, egg roll wrappers, avocados, sliced into 24 pieces, egg mixed with 1 tbsp milk, jarred sweet chili sauce, for dipping
    30 min, 16 ingredients
  • Chili's Egg Rolls-Lightened Up!!!
    flour tortillas, not large (latortilla factory brand orig... and
    11 More
    flour tortillas, not large (latortilla factory brand originals lowfat lowcarb), chicken, cooked and shredded, black beans, canned, corn, canned, fat free cheese, shredded (your choice of kind), red chili pepper, diced, frozen spinach, thawed and drained, avocados, nonfat sour cream, hidden valley ranch dip, dry, tomato, diced, pepper
    27 min, 12 ingredients
  • Chilis Southwestern Eggrolls Chilis Southwestern Eggrolls
    southwestern eggrolls, chicken breast fillet, vegetable oi and
    41 More
    southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.
    15 min, 44 ingredients




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