10 fresh flour tortillas ( seven inch-usually 10 come in a package)
non-fat cooking spray
1 avocados, mashed ( about one cup)
1 tablespoon key lime juice
1 (1 ounce) package ranch dressing mix
3/4 cup light sour cream
1/2 cup nonfat milk
2 cups cooked boneless skinless chicken breasts, finely diced ( if you're pressed for time,one 10 oz pkg of Perdue Short Cuts carved chicken breast is perfect)
2 cups jalapeno jack cheese ( one 8 oz block shredded-if your store has reduced fat that's even better)
1/3 cup frozen chopped spinach, thawed and squeezed dry or 3 cups chopped fresh spinach
1/2 cup canned black beans, rinsed and drained
2/3 cup canned Mexican-style corn, drained ( such as Del Monte Whole Kernel Fiesta Corn,seasoned with red and green peppers)
1/2 teaspoon cayenne pepper
1 tablespoon minced fresh parsley
1 teaspoon cumin
1 teaspoon chili powder
2 green onions, thinly sliced
Combine all Dipping Sauce ingredients in a bowl and mix until smooth; refrigerate.
Combine all Eggroll Filling ingredients in a bowl.
Turn on the broiler.
Assemble 10 eggrolls: spoon a half cup of the mixture into the center of each tortilla; fold in the ends and then roll the tortilla over the mixture very tightly. Hold together with two toothpicks, one through each end.
Spray a lasagna-type pan with non-fat cooking spray. Spray both sides of the egg rolls with cooking spray as you place them in the pan. You may brush them with olive oil if you prefer.
Broil for approximately one and a half to two minutes on each side, until golden brown and crispy. Watch very carefully. Do not leave the oven unattended because they cook quickly.
Remove from pan and slice each eggroll in half.
Take out the toothpicks and serve with chilled dipping sauce.
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