Prep: 25 minutes
Bake: 5 minutes • Serves: 8
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
8 (6-inch) flour tortillas
1 tablespoon unsalted butter, softened
4 slices fully cooked bacon, chopped
3 green onions, sliced (about 1/4 cup)
1 small avocado, thinly sliced
1 small jalapeño pepper, seeds removed and finely chopped (about 2 tablespoons)
1 small tomato, finely chopped (about 1/2 cup)
1/2 cup shredded Monterey Jack Cheese
Creamy Chili Dip
1 cup sour cream
1 tablespoon fresh lime juice
1.Prepare Spring Rolls: Preheat oven to 450°. In medium bowl, combine chicken, chili powder, cumin, salt and cayenne. Evenly brush 1 side of each tortilla with butter; turn tortillas over.
2.On bottom half of each tortilla, in about 2-inch strip, evenly layer one-eighth of the bacon, chicken mixture, green onions, avocado, jalapeño, tomatoes and cheese. Starting from bottom, tightly roll tortilla to enclose filling; place rolls, seam side down, on cookie sheet. Bake 5 to 7 minutes or until lightly browned.
3. Meanwhile, prepare Creamy Chili Dip: In small bowl, stir all ingredients until well combined. Makes about 1-1/4 cups.
4.To serve, cut rolls in half and serve with dip.
Approximate nutritional values per serving (1 roll and 2-1/2 tablespoons dip):
319 Calories, 18g Fat (8g Saturated), 64mg Cholesterol,
847mg Sodium, 23g Carbohydrates, 3g Fiber, 16g Protein
For a healthier version, replace bacon with turkey bacon, rotisserie chicken with shredded, cooked boneless, skinless chicken breast meat, cheese with reduced fat or fat-free cheese and sour cream with plain nonfat yogurt.