Mexican Eggroll

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4.4 of 5 (54)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 172.5

Total Fat: 1.1 g
Cholesterol: 19.3 mg
Sodium: 403.9 mg
Total Carbs: 26.7 g
Dietary Fiber: 2.2 g
Protein: 11.4 g

View full nutritional breakdown of Mexican Eggroll calories by ingredient

Introduction

A great alternative to a chimichanga. A great alternative to a chimichanga.

Number of Servings: 6

Ingredients

6 wonton Wrappers

1/2 cup canned yellow or white corn (drained)

1/2 cup canned black beans (drained)

8 tsp taco seasoning

1/4 cup chopped onions (any kind)

1 cup of tap water

6 oz of chicken breast (cut into 1/2 inch pieces)

6 sprays of cooking spray

Directions

Preheat oven to 400 degrees.
In medium saucepan over high heat, add first 7 ingredients and bring mixture to a boil.
Boil while stirring constantly for 10 minutes.
Lower heat to simmer, cover and cook for 20 minutes.
Drain liquid from mixture.
Lay out 6 wonton wrappers on counter and put about 2 tablespoons (1/6 of mixture) in the middle of each wrapper. Use cooking spray to help "seal" the wrapper.
*** You can add cheese at this time but it is not calculated in the nutritional information.***
Roll the wrapper by folding each end in first (just like a burrito) and place on cookie sheet.
Bake for 10 minutes.
Let roll cool for about 5 minutes before serving.
This is very good as an appetizer or as part of a main course and is delicious served with salsa and fat free sour cream, but can easily stand on its own.
You can substitute the chicken for extra lean pork tenderloin, lean steak, lean ground beef or veggie steak/chicken.
I use leftover meat for this dish all the time and the family goes bonkers over it.

Number of Servings: 6

Recipe submitted by SparkPeople user JUST_BECAUSE.