Southwestern Eggrolls with Avocado Ranch Dip

Eureka!  I have found a meal that I can keep on hand in the freezer and have for a quick snack or meal!  These tasty little tidbits are amazing!  I found the idea on Pinterest and then promptly ignored most of the ingredients and made my own recipe.  My husband went bananas for them!  I omitted the cheese, of course, and he liked them just the same (even though he is a big cheese lover!).  I also surprised him with stealth brussel sprouts--don't let that scare you!  You really don't taste them but you do get the nutritional benefits!

These freeze with no problem and the recipe yields a huge batch.  They're great to keep on hand and just heat a few as needed.  How awesome is that?!  I used to LOVE Chili's Southwestern Eggrolls and these are just as tasty (and dairy-free!).

Southwestern Eggrolls
Ingredients:

1-1/4 lbs. boneless skinless chicken breast, tenders, thin-sliced, etc.--whichever you'd like (or 1 lg can of chunk chicken)
1/4 cup thinly sliced and diced onion
1 pkg taco seasoning
7-8 frozen brussel sprouts, thawed and chopped up in a food processor
1 cup frozen corn, thawed (or one can, drained)
1 can black beans, drained
wonton wrappers, eggroll wrappers, or tortillas
cooking spray


     Saute chicken in a smidge of olive oil until not quite browned.  Chop or shred into tiny pieces and return to pan with onions and cook until onions are tender.  Add taco seasoning and mix thoroughly.  Now add the brussel sprout shreds, corn, and black beans and cook over medium heat for a few minutes to let the flavors combine.
     Place a small amount onto the middle of a wrapper and begin to roll.  Tuck in sides and finish rolling.  Dab a finger in water and spread on the seam to seal it.  Place on a baking sheet coated in cooking spray.  Once the tray is full, spray lightly with cooking spray and bake at 425 for about 10 minutes, or until lightly browned.  Let cool before freezing.

**NOTE: The original recipe called for the wonton or eggroll wrappers but I ran out of wonton wrappers and ended up trying the tortillas on a whim.  They are a little tougher to roll but we both preferred the tortilla-wrapped variety for taste and texture.


Avocado Ranch Dip
Ingredients:

1/2 avocado
1/2 cup Tofutti Sour Cream
1/3 cup mayonnaise (I like the Kraft Olive Oil variety)
1 clove of garlic, minced or pressed
1 tsp dill
1 tsp parsley flakes
1/2 tsp salt
squeeze of lemon juice
pepper to taste

Whisk all ingredients together and adjust spices to taste. Even though this dip contains avocado it can be saved for a couple of days in the fridge (if it lasts long enough!) without getting all dark and gross like guacamole can do.