Last night while searching for something interesting to do with some egg roll wrappers I’d purchased, I found this recipe. I’d never thought of baking the egg roll wrappers. I tried it out. I liked the result. Here’s what I did to make mine.

Here are the basic ingredients:chicken breast, black beans, garlic/pepper seasoning, salt (in the spice jar), egg roll wrappers. I also used cheese and corn in this dish.

If you have some leftover meat in your fridge from another meal, you could use that instead of cooking some up specifically for this dish. I didn’t have any leftovers, so I had to make some.

Cut your chicken into chunks and season liberally with any concoction of spices you prefer. I used a garlic-pepper blend with some salt mixed in.

Make sure all the pieces are well coated.

In a pan, place 1 tablespoon of olive oil.

Place the chicken into the pan and cook until white through the middle.

In another pan, take 2 cups of frozen corn and heat in a skillet with a can of black beans. When the corn is heated through and no longer frozen, add about half a 16 oz jar of salsa (or spoon it in until you are satisfied with the result). Cook until the salsa begins to bubble. Take off of heat.

Once the chicken is cooked, dice it into small bits. You’re ready to fill the wrappers.

Lay out an egg roll wrapper. Fill the middle with chicken, corn/black bean mixture, and cheese. Wrap it up. Place them into a pan sprayed with non-stick spray. Bake at 350 degrees for 20 minutes, or until brown on top. Take out, flip over to the other side, and bake for another 20 minutes, browning the other side.

Here is one of the wraps cooked and cut in half so you can see a cross section. Tasty looking huh? It was.

And here is last night’s dinner: Chicken Enchilada Egg Roll Wraps with broccoli salad. I had a very happy tummy yesterday. YAY!