Chili'S Egg Rolls-Lightened Up!!! - cooking recipe

Ingredients

3 flour tortillas, not large (LaTortilla Factory Brand Originals LowFat LowCarb)
1 ounce chicken, cooked and shredded
2 tablespoons black beans, canned
2 tablespoons corn, canned
1 ounce fat free cheese, shredded (your choice of kind)
1 tablespoon red chili pepper, diced
3/4 cup frozen spinach, thawed and drained
Dip
2 tablespoons avocados
2 tablespoons nonfat sour cream
1/2 teaspoon Hidden Valley Ranch dip, dry
1 tablespoon tomatoes, diced
pepper

Preparation

Preheat oven to 400 degrees.
Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.
Heat for 30 seconds in micro.
Warm tortillas in micro for 15 seconds.
On a clean, flat surface, lay out tortillas side-by-side.
Put 1/3 of chicken mix in the center of each tortilla.
To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.
Place all 3 rolls seam side down on a baking pan that has been sprayed.
Bake 12 minutes, flipping 1/2 way through cooking.
While eggrolls are in the oven prepare dip.
Sauce:
Combine sour cream, avocado, and dry dip mix in a small bowl until smooth.
Season to taste with pepper.
Top dip sauce with tomatoes before serving.
When eggrolls are done, allow to cool for a few minutes, then cup diagonally.