Makes: 20 Tex-Mex egg rolls

Tex Mex Thumbnail

Recipe Development and Photography: @arimonika


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


-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