Tex Mex Egg Rolls

Ingredients:

1 lb boneless chicken breast
1 lemon + 2 cups of water for cleaning chicken
1 tbsp chile powder
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp cumin
1/4 tsp oregano
1/4 tsp paprika
1 tbsp avocado oil
1/2 white onion
1/2 green bell pepper
1/2 red bell pepper
1 can black beans drained (15 oz)
1 can corn drained (15.25 oz)
1 roma tomato
1 tbsp minced garlic
1 tbsp chicken bouillon
1 pack egg roll wrappers (16 oz)
1 tbsp water
1 8 oz bag Mexican blend cheese
Avocado oil spray
Sir Kensington’s Chile Lime Crema Everything Sauce

Instructions:

Set oven to 425 Fahrenheit
Place chicken in a bowl along with juice of 1 lemon and 2 cups of water. Allow to sit for 10 minutes and strain
Season chicken with chile powder, onion powder, salt, black pepper, cumin, oregano, paprika. Mix well, so chicken is evenly coated with seasonings
Add 1 tbsp of avocado oil to a pan on medium heat. Place chicken into hot pan and allow to cook for 5 minutes on each side. Remove chicken and chop up
To the same pan we cooked the chicken, add your chopped green bell pepper, red bell pepper, and white onion. Allow to cook for 5 minutes on low heat
Add in chicken bouillon and minced garlic. Stir for about 2 minutes, then add in 1 can of drained corn and 1 can of drained black beans
Add in 1 diced Roma tomato. Next, throw in shredded chicken, turn off heat, and combine mixture
Assemble egg roll wrappers on a parchment lined pan and fill with 2 tbsp of Mexican blend shredded cheese and 1/4 cup of the tex mex chicken filling
Use water to act as a glue on all sides of the egg roll wrappers and fold in tightly so that the mixture remains secure when cooking. Spray with avocado oil on both sides
Bake for 20 minutes, flipping half way through
Cut diagonally, and serve with the Chile Lime Crema Everything Sauce