• 10 fresh flour tortillas (seven inch-usually 10 come in a package)
  • non-fat cooking spray
  • Dipping Sauce
  • 1 avocado, mashed (about one cup)
  • 1 tablespoon key lime juice
  • 1 (1 ounce) package ranch dressing mix
  • 3/4 cup light sour cream
  • 1/2 cup nonfat milk
  • Eggroll Filling
  • 2 cups cooked boneless skinless chicken breasts, finely diced (if you're pressed for time,one 10 oz pkg of Perdue Short Cuts carved chicken breast is perfect)
  • 2 cups jalapeno jack cheese (one 8 oz block shredded-if your store has reduced fat that's even better)
  • 1/3 cup frozen chopped spinach, thawed and squeezed dry or 3 cups chopped fresh spinach
  • 1/2 cup canned black bean, rinsed and drained
  • 2/3 cup canned Mexican-style corn, drained (such as Del Monte Whole Kernel Fiesta Corn,seasoned with red and green peppers)
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 green onions, thinly sliced
  • 1 Combine all Dipping Sauce ingredients in a bowl and mix until smooth; refrigerate.
  • 2 Combine all Eggroll Filling ingredients in a bowl.
  • 3 Turn on the broiler.
  • 4 Assemble 10 eggrolls: spoon a half cup of the mixture into the center of each tortilla; fold in the ends and then roll the tortilla over the mixture very tightly. Hold together with two toothpicks, one through each end.
  • 5 Spray a lasagna-type pan with non-fat cooking spray. Spray both sides of the egg rolls with cooking spray as you place them in the pan. You may brush them with olive oil if you prefer.
  • 6 Broil for approximately one and a half to two minutes on each side, until golden brown and crispy. Watch very carefully. Do not leave the oven unattended because they cook quickly.
  • 7 Remove from pan and slice each eggroll in half.
  • 8 Take out the toothpicks and serve with chilled dipping sauce.