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Quick & Cozy!
Place the vegetable oil in a large pan and add the onions. Cook for 4 to 5 minutes.
Add the bell peppers to the pan. Stir and let them cook for 4 minutes.
Add the ground chicken and cook for 8 to 10 minutes. Season it with salt to taste.
Add the canned corn and beans. Mix to combine and let cook for another 3-4 minutes.
Add the garlic powder, onion powder, cumin, paprika, oregano, and cayenne pepper. Remove from the heat and set aside.
Add 2 tablespoons of filling and 1/2 tablespoon of cheese along one side of the egg roll wrapper.
Wrap the left and right sides inward, and fold the edge over the filling.
Place the egg rolls on a baking sheet lined with parchment paper. Brush them with vegetable oil.
Pop the tray in the oven and bake for 10 minutes. Then flip them over and brush with more vegetable oil. Cook for another 5-10 minutes.
Add the avocado, crema, cilantro, jalapeño, and milk to the blender. Process it until you get a smooth mixture.
Remove them from the oven and serve with the avocado dressing on the side. Enjoy!