4 chicken breasts, boneless, skinless, diced
Salt and Pepper, to taste
2 tablespoons olive oil 1 8-ounce can black beans,
1/2 head cabbage, sliced drained and washed
1 carrot, peeled and julienned 1 cup frozen corn
1 onions, peeled and chopped 2 cups spinach, washed
2 cloves garlic, peeled and chopped Flour tortillas, burrito size
1 jalapeno, seeded, and minced 1 14-ounce bottle Ranch Dressing
1 teaspoon dried cumin
1 teaspoon dried oregano
2 tablespoons cilantro, chopped
Avocado Ranch Dressing:
4 avocadoes, peeled, cored and chopped
salt and pepper
Juice of 1 lemon
1 14-ounce bottle ranch dressing
In a large skillet, sauté chicken with olive oil over medium-high heat for 7 minutes until thoroughly cooked. Remove from skillet and add to a large mixing bowl. In same skillet, sauté cabbage, carrot, onion, garlic and jalapeno for 3 minutes. Add cumin, oregano, cilantro salt and pepper. Add mixture to mixing bowl. Add black beans, corn and spinach. Mix thoroughly. Place approximately 3 tablespoons of mixture on a tortilla. fold tortilla up like a burrito. Complete same process for each tortilla. Heat frying oil to 350 degrees. Fry each roll until golden brown, about 2 minutes. Drain on paper towels. Cut each roll on the bias in half. Serve with avocado ranch dressing.
Avocado ranch dressing
In a mixing bowl, place avocadoes, salt and pepper, lemon juice and ranch dressing. Mix thoroughly. Serve over spring rolls.
