Lightly season the chicken with salt and pepper and then grill it.
Allow it to rest about 10 minutes, then dice it.
This recipe can also be created using leftover grilled chicken.
1 chicken breast fillet
Heat a tablespoon of oil in a large skillet and saute the red pepper and onion until slightly translucent.
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
Add the cooked diced chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
⅓ cup frozen corn
¼ cup canned black beans
2 tablespoons frozen spinach
2 tablespoons diced
½ tablespoon minced fresh parsley
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt
dash cayenne pepper
Cook for 3-4 minutes.
Stirring to ensure the spinach separates rather than clumping together.
Shut off the heat, add cheese.
¾ cup Jalapeno or Monterey Jack cheese
Add filling to a raw tortilla, wet the edges of the tortilla lightly to help it form a decent seal and roll it up like an eggroll.
5 7-inch Raw flour tortillas
Deep Fry them in hot oil (375F), until golden brown and floating.
Garnish the cut rolls with dipping sauce, chopped tomato, and onion.
