These Southwest egg rolls wrap cooked chicken, black beans, corn, salsa, cheese, and spices in a crisp shell. Choose either the air fryer or oven; both methods use 400°F and a halfway flip. The recipe makes 10 egg rolls.
Timing: 15 minutes prep, about 7 minutes cooking, 22 minutes total.
Ingredients
- 10 egg roll wrappers
- 2 cups cooked chicken breast, shredded
- 1/2 small yellow onion, chopped
- 1 cup black beans
- 1 cup corn
- 1/4 cup salsa
- 1/2 cup reduced-fat Mexican cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 2 tablespoons cilantro, chopped
- Olive oil spray
Fill and fold
- Mix the chicken, onion, beans, corn, salsa, cheese, garlic powder, cumin, salt, and cilantro.
- Place a couple of spoonfuls in the center of each wrapper. Fold up the bottom, fold in the sides, moisten the top corner with water, and roll closed.
Cook one of two ways
- Air fryer: Arrange in one layer, spray with oil, and cook at 400°F for 6–7 minutes, flipping halfway.
- Oven: Preheat to 400°F, arrange on a baking sheet, spray with oil, and bake for 7 minutes, flipping halfway.
With either method, confirm the reheated chicken filling reaches 165°F (74°C).
