A delightful twist on the classic Southwestern Egg Rolls, these Tex-Mex Chicken and Veggie Wraps are packed with flavor and perfect for any occasion.
Heat a tablespoon of vegetable oil in a medium saucepan over medium heat.
Ensure the oil is evenly spread to prevent sticking.
Cook the chicken breast in the pan for about 5 minutes on each side until fully cooked.
Cut the chicken into smaller pieces to ensure even cooking.
Remove the chicken from the pan and dice it into small pieces.
Let the chicken cool slightly before dicing to avoid burns.
In the same pan, heat another tablespoon of oil and sauté the green onions and red bell pepper until tender.
Stir frequently to prevent burning and ensure even cooking.
Add the diced chicken, corn, black beans, spinach, cilantro, cumin, chili powder, salt, and cayenne pepper to the pan. Stir well and cook for 5 minutes.
Taste the mixture and adjust seasoning as needed.
Remove the pan from heat and mix in the shredded cheddar cheese until melted.
The residual heat will melt the cheese perfectly.
Warm the tortillas in the microwave for about 1 minute to make them pliable.
Cover the tortillas with a damp paper towel to prevent drying out.
Spoon the filling onto each tortilla, fold the ends, and roll tightly. Secure with toothpicks.
Ensure the wraps are tightly rolled to prevent filling from spilling out.
Heat the remaining oil in a deep skillet to 375°F (190°C).
Use a thermometer to maintain the correct oil temperature.
Fry the wraps in the hot oil for about 10 minutes or until golden brown. Drain on paper towels.
Fry in batches to avoid overcrowding the skillet.
Serve the wraps warm with your favorite dipping sauce.
Pair with guacamole or salsa for an authentic Tex-Mex experience.
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