Homemade "Taco" Eggrolls
IntroductionBaked healthy homemade eggrolls. Baked healthy homemade eggrolls.
16 oz Chicken Boneless Skinless Harvestland/Perdue 99% Fat Free All Natural no steroids, no antibiotics, n (by LIS8808)
3.5 serving Tomatoes, canned: Delmonte Petite Cut Diced Tomatoes, No Salt Added (by SONNYG1)
12 tbsp Onion (raw), chopped
3 clove Garlic
1 cup Spinach, fresh
1.5 cup Beans - Bush's Black Beans Reduced Sodium
20 serving Wing's Eggroll Wrapper (by LYNNHEATLEY)
1.5 cup Kraft 2% Shredded Cheddar Cheese
4 gram(s) Evoo Olive Oil Cooking Spray (by SHANNALEEG)
As an added bonus, we heat up a can of Fiesta Cheese Campbell's soup to dip them in, or I make homemade salsa for something healthier. This is our go-to football meal. You just can't go wrong. We use ground turkey, chicken or beef. We have added corn and/or rice. You just can't mess them up!
Cook chicken in pan. Add onion, garlic, and spinach until cooked. Reduce heat and stir in drained beans and can of tomatoes, including tomato juice. Cover and let simmer about 10 minutes. I always season with something different. You can use taco seasoning or add your own spices.
On a wrapper, add a heaping spoonful of meat mixture, sprinkle with cheese, fold up the bottom, then the sides, and roll. Place seam down on parchment paper. Spray or lightly brush with EVOO or Pam. Bake for 20 minutes and check. We like ours really crunchy, so we usually bake them for around 30 minutes.
Serving Size: 20 Eggrolls
Number of Servings: 18
Recipe submitted by SparkPeople user AHORTONC.