Ingredients

8 oz chicken breast

1 tsp olive oil or vegetable oil

1 tbsp olive oil or vegetable oil

¼ cup red bell peppers, minced

¼ cup green onions, minced

½ cup frozen corn

½ cup canned black beans, rinsed and drained

¼ cup frozen spinach, thawed and drained

2 tsp pickled jalapeno peppers, chopped

1 tsp taco seasoning

¾ cup monterey jack cheese, shredded

8 7-inch flour tortillas

¼ cup fresh avocados, mashed

1 package ranch dressing mix

½ cup buttermilk

½ cup mayonnaise

2 tbsp tomatoes, chopped

1 tbsp onions, chopped

Preparation

Brush the olive oil onto the chicken breast and season with salt and black pepper. Cook on a grill over medium heat. Cook for 5 to 7 minutes on each side. Slice the chicken into small pieces. Set aside.

In a pan over medium heat, saute red pepper until tender. Add the green onion, corn, black beans, spinach, and pickled jalapenos to the mixture. Season with taco seasoning and stir.

Divide the vegetable mixture into equal portions on the tortillas. Add chicken on the tortillas and top with cheese. Fold in ends of the tortilla and roll firmly. Secure with tooth picks.

In a large pot. add 4 inches of vegetable oil to cover the bottom. Heat to 350 degrees F. Deep fry the egg rolls in batches for 7 to 8 minutes or until they are golden brown. Remove egg rolls and let rest on a wire rack.

In a blender add mayonnaise, buttermilk and mashed avocado. Pulse until mixture is well blended.

Place egg rolls on a plate and serve dressing on the side. Enjoy!

For Smoked Chicken:

For Egg Roll Filling:

For Avocado Ranch:

For Toppings:

Chicken Breast:

Egg Roll Filling:

To Cook:

Avocado Ranch Dressing:

To Serve: