Crispy Chicken Wraps (Print Version)
# Ingredients:
→ Stuffing Ingredients
01 -
2 cups of shredded or chopped cooked chicken (rotisserie chicken works great too)
02 -
1 cup of chopped spinach
03 -
1 cup of drained and rinsed corn
04 -
1 cup of diced red bell pepper
05 -
1 cup of drained and rinsed black beans
06 -
1/4 cup of seeded, diced jalapeno
07 -
2 cups of shredded Monterey jack cheese
→ Spices
08 -
1/2 tablespoon of chili powder
09 -
1 teaspoon of salt
10 -
1/4 teaspoon of black pepper
11 -
1/2 tablespoon of cumin
→ Wrappers & Cooking Supplies
12 -
1 pack of egg roll wrappers (20 pieces total)
13 -
Vegetable oil for frying or brushing if you’re baking them
14 -
A little water for sealing the edges
# Instructions:
01 -
In a big mixing bowl, toss together the chicken, corn, beans, spinach, red pepper, and jalapeno. Sprinkle in the cumin, chili powder, salt, and black pepper, then stir it all well. Mix in the cheese until everything is nice and combined.
02 -
Place one egg roll wrapper flat, with a corner pointed toward you. Put 2–3 spoonfuls of filling in the middle. Fold the bottom corner up over the mix, tuck in the two side corners tightly, and roll it up. Use water on your finger to seal the edges. Set them on a tray or plate as you go.
03 -
Keep rolling until you’ve used all the filling and wrappers. Pop the rolls into the freezer while the oil is heating or the oven is warming up. This keeps them tight for cooking.
04 -
Pour oil into a big pan or skillet until it’s about an inch deep. Heat it to 350°F over medium-high. Fry a few rolls at a time, giving them space to cook without touching. Cook 2–3 minutes on each side until golden brown, then drain on paper towels. Repeat with the rest.
05 -
Set the oven to 425°F, lay parchment paper on a baking sheet, and brush the rolls with some oil. Put them seam-side-down on the sheet. Bake around 15–20 minutes, flipping once, until they’re crisp and golden.
06 -
Serve them fresh and hot with your favorite dips. Try ranch, avocado ranch, salsa, or sour cream!
# Notes:
01 -
Rotisserie chicken saves time and adds loads of flavor.
02 -
Make a batch ahead and freeze them for up to three months.
03 -
Baking is a lighter option than frying and easier to clean up after.