Ingredients
Egg Rolls
- 2 boneless, skinless chicken breasts cut into 1/4” strips
- 4 slices, thick-cut bacon cut in half
- 8 slices avocado (1/4” thick)
- 1/2 teaspoon cumin
- 1 1/2 teaspoon Chicken Taco Seasoning
- 8 Egg roll wrappers
- Cooking Spray
Chunky Avocado Sauce
- 1 cup fat free sour cream (or plain greek yogurt)
- 3/4 teaspoon Chicken Taco Seasoning
- 1/2 avocado, smashed but not smooth
- 1/2 teaspoon cumin
- Pinch of smoked paprika
Instructions
Make the Egg Rolls
- Preheat oven to 400F. Take the chicken strips and add the 1 1/2 taco seasoning and gently mix to coat the chicken. Set aside. Place a cooling rack on top of a cookie sheet and spray with cooking spray. Take the ½ teaspoon cumin and sprinkle that over the bacon. Using your fingers, gently rub in.
- In a medium skillet over medium heat, add in the bacon and cook until crispy, ~5-7 minutes each side. When the bacon is done, remove and place on a plate to cool. Place the chicken in the pan and cook 5-7 minutes per side or until cooked through (~165F).
- Next, lay an egg roll wrapper down to where it is in a diamond shape and lightly brush both sides with water. These are often a bit dry so if you do not moisten it, they will crack when you try to roll them. Lay down a slice of avocado not quite in the middle of the wrapper. Next top with a slice of bacon and then a strip of chicken.
- Begin rolling by taking the bottom and ‘tucking’ under the mixture. Bring in the sides and then continue rolling. I tend to take a dab more water to ‘seal’ the edges when I get to the end. Set aside and repeat for the remaining wrappers. Lightly spray the entire egg roll with cooking spray and set it on the cooling rack. Bake for 8 minutes, flip, spray again and bake for another 5-8 minutes until golden brown and crispy. I sometimes will broil them for a minute to get that extra crunch.
Chunky Avocado Sauce
- To make the dipping sauce simply combine all ingredients in a bowl and serve
