Texas chicken egg rolls from Cooking Up a Storm's Grant

Grant's Texas Chicken Egg Rolls:

2 chicken breast fillet

1 tablespoon vegetable oil

4 tablespoons diced red bell pepper

4 tablespoons diced green onion

2/3 cup canned corn, rinsed and drained

2/3 cup canned black beans, rinsed and drained

2 tablespoons fresh spinach, thinly sliced

6 tablespoons Pico de Gallo (See Recipe on web site)

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon cayenne pepper

8oz cup shredded Monterey Jack cheese

ten 7-inch flour tortillas

Lightly brush your chicken breast with oil and cumin and grill until done. Take your cooked chicken and cut into ½" cubes.

While grilling your chicken on the stove top in a large skillet sauté the red bell pepper and green onions for 8 minutes on medium high heat. Once tender fold in the Pico de Gallo, corn, black beans, and spinach. Sprinkle the mixture with cumin, cayenne pepper, and garlic powder. Cook for an addition minutes. Add the shredded Jack cheese and fold until melted.

Take you tortillas and with a moist towel micro wave for 40 seconds. Take a ½ cup of the mixture and place on the tortilla and fold the ends towards the center and wrap. Take the wrap and place a tooth pick through to help hold. Repeat this method for the remainder of the egg roll mixture. Place the egg rolls in the freezer overnight.

Take your frozen egg rolls and place in 370 degree oil for 6 to 8 minutes or until golden brown. Serve with Ranch and enjoy.