10boneless/skinless chicken breastscooked and shredded
6bell pepperssmall diced
1bundle green onionchopped
3cans corndrained (15 oz)
3cans black beansdrained and rinsed (15 oz)
20ozfrozen/chopped spinachthawed and drained
½cupdiced jalapenosI used jarred
3TBSparsleyminced (I used dried)
1TBSground chili powder
100 - 6" flour tortillas
optional: ranch dipping saucehere's my recipe for Simple Buttermilk Ranch Dressing
Mix together all ingredients except flour tortillas. Spoon mixture into tortillas and roll like a mini burrito. You can use a toothpick to secure, but I find that with a little practice, it's not necessary.
If you're going to freeze, do so now. I like to freeze mine overnight on a large baking sheet and then dump them into gallon freezer bags in the morning when they're solid.
If you're not freezing, chill for a few minutes to set.
Finish on a sandwich press, or griddle (or pan fry) until light golden brown.
Cut in half and serve with ranch dressing.
Calories are automatically generated. For best results calculate based on your exact ingredients. Yields 100 ‘eggrolls’.