Chicken Fajita Egg Rolls with Avocado Dipping Sauce
Jun 04, 2013 11:15PM ● Published by Anonymous
15 egg roll wrappers
2 chicken breast, cooked and shredded
1 red bell pepper, diced
1 red onion, diced
1/2 cup shredded cheddar cheese
1 tsp. chili powder
1 clove garlic, minced
1 avocado, diced
1/3 cup Greek yogurt
2 Tbsp. minced cilantro
1/2 cup milk
salt to taste
In a large skillet over medium heat, combine chicken, bell pepper, onion, chili powder and garlic. Sautee until onions and peppers are soft about two minutes. Transfer to a bowl. On a clean flat surface, lay your egg roll wrapper diagonally. Spoon a tablespoon of chicken mixture onto the bottom of the wrapper and fold the bottom corner up. Fold the sides of the wrapper in and then roll the rest of the wrapper to form a spiral egg roll. Set aside. Repeat with remaining egg roll wrappers and chicken. Heat 1/2 inch of vegetable oil in the skillet over medium high. Once hot, place egg rolls into the skillet and cook until golden brown. Flip and cook until golden brown on opposite side, drain on a paper towel-lined plate.
In a blender, combine avocado, yogurt, cilantro, milk and salt. Blend until smooth. Add additional milk if you want it to be a thinner consistency.