1/2 to 2/3 cup shredded chicken
½ large onion, sautéed
1 cup frozen Mexicorn, or kernel corn
½ cup chopped or sliced black olives
1/2 cup canned red or pinto beans, drained and rinsed
2 teaspoons McIlhenny Co. TABASCO Brand Buffalo Style Hot Sauce
1/3 cup minced fresh cilantro or 1/2 tablespoon dried parsley
1/2 teaspoon cumin
1 pinch salt
1 teaspoon Swerve, or 1/2 teaspoon sugar
6 Tablespoons Pace
3/4 cup shredded cheese, Leo’s or choice
10 Gluten-Free flour tortillas, we use Siete, Flour for regular eaters
Guacamole, if desired
Sauté onion in saucepan over medium heat until tender. Add corn, beans, olives, cilantro or parsley, cumin, McIlhenny Co. TABASCO Brand Buffalo Style Hot Sauce, Pace and salt. Cook and stir for a couple of minutes, until well blended and warmed through. Add cooked shredded chicken. Mix all ingredients.
Remove from heat and stir in cheese until melted. Spread on 10 tortillas, roll egg roll style by folding bottom and then both sides. Fry in deep fryer about a minutes or use an air fryer.
After cooking, serve with guacamole or sliced Avocados.
Air Fryer Method
Add as many as you can to the air fryer basket without stacking the egg rolls, making sure they don’t touch. Air needs to circulate around them. Brush the egg rolls lightly with oil.
Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 5 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes.
