1/4cup smashed fresh avocados (about half of an avocado)
1packageranch dressing mix
2tablespoons chopped tomatoes
1tablespoon chopped onions
Chicken Breast Instructions
Season chicken with salt and black pepper. Brush the olive oil onto the chicken breast. Grill on a medium-hot grill. Cook for 5 to 7 minutes on each side. Chop the chicken into small pieces. Set chicken to the side.
Egg Roll Filling
Saute red pepper until just tender. Add the green onion, corn, black beans, spinach, and pickled jalapenos to the mixture. Add taco seasoning. Heat through.
Place equal portions of filling on the tortillas. Place equal portions of chicken on the filling, and top with cheese. Fold in the ends of the tortilla and roll them up. Make sure to roll the tortillas very tight. Pin with toothpicks to secure.
Cooking the Egg Rolls
In a large pot. add enough vegetable oil to cover the bottom of the pan by 4 inches. Heat to 350 degrees. Deep fry the egg rolls until they are golden brown. This should take 7 to 8 minutes. When golden, remove them from the oil, and place them on a wire rack.
Avocado Ranch Dressing
Prepare a package of Ranch dressing mix with 1/2 cup mayonnaise, and 1/2 cup buttermilk. Add 1/4 cup of mashed avocado to the mixture. Pulse the mixture in a blender until the dipping sauce is just blended.