Southwest Chicken Rolls {@LMLDFood Guest Post}

If you’re reading this, that means I’m on VACATION!!!!  Actually, at this point, I’m semi on vacation.  I’m probably in a car.  On a 16 hour road trip.  With my sister, dad & the three kiddos.  I probably shouldn’t call this vacation. 😉  Nah, I’m just kidding!  We’re heading to the East Coast to visit aunts, uncles, cousins and my grandmother.  So excited!!

While I’m gone a few friends are going to be taking over the Kitchen & sharing some awesome recipes with y’all!!  I know you’re going to love them!!  I’ll be around off & on while I’m gone but I’ll be back next week!!  Catch ya later! 🙂

Hi to all you readers of Mom’s Test Kitchen!

My name is Aimee and I blog at Like Mother Like Daughter, where I blog with my mother. We share our favorite recipes, products and restaurants on the blog. I started this blog to stay connected with my mom as we lived in different states, and to share our favorite foods with each other. I still love to share my favorite recipes with her and with others, and hope we can enjoy cooking together!

These Southwest Chicken Rolls are one of my favorite things I’ve made. They are a delicious flavor combination of the best southwest flavors and I think you’ll love them too!

2 cups cooked and shredded or chopped chicken (I used part of a rotisserie chicken)
1 (10 oz) can corn, drained and rinsed
1 (10 oz) can black beans, drained and rinsed
1 (14 oz) can diced tomatoes, drained
1/2 yellow onion, diced
1 cup spinach, chopped
1/2 red pepper, chopped
1 TBS cumin
1/2 TBS chili powder
1/2 TBS salt
1/4 tsp cayenne pepper
1 package egg roll wrappers

1. Preheat oven to 425 degrees.
2. Combine chicken, corn, black beans, tomato, onion, spinach, red pepper, cumin, chili powder, salt and cayenne pepper in a large bowl.
3. Stir together to mix well.
4. Lay out an egg roll wrapper.
5. Place 1/4 cup filling in the middle of the bottom half.
6. Roll up wrapper according to package directions (Roll bottom up over filling. Fold 2 corners in. Continue to roll up. Seal edges with water on your finger tips
7. Repeat with remaining rolls.
8. Place rolls on a greased cooking sheet seam side down.
9. Bake for about 20 minutes, flipping after 10 minutes.

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