Southwest Egg Rolls
11 ingredients
12 steps
Ingredients
- 1/2 cup KRAFT Lite Ranch Dressing
- 1/2 cup chopped fresh cilantro, divided
- 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Southwestern Seasoned Chicken Breast Strips, chopped
- 1-1/2 cups KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
- 1 cup canned black beans, rinsed
- 1 cup frozen corn
- 1/2 cup chopped red peppers
- 1 tsp. ground cumin
- 8 flour tortillas (8 inch), warmed
- 1 egg, beaten
- 2 Tbsp. oil
Directions
-
1Heat oven to 400F.
-
2Mix dressing and 1/4 cup cilantro.
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3Refrigerate until ready to use.
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4Mix remaining cilantro, chicken, cheese, beans, corn, peppers and cumin; mix lightly.
-
5Spoon chicken mixture down centers of tortillas.
-
6Fold in opposite sides of each tortilla, then roll up, starting at bottom edge.
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7Brush top edge with egg; press into egg roll to seal.
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8Place, seam-sides down, on baking sheet; brush with oil.
-
9Bake 20 min.
-
10or until golden brown.
-
11Cut each diagonally into thirds.
-
12Serve with dressing mixture.
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