Southwestern Egg Rolls + Avocado Dipping Sauce {Gluten Free}

Southwestern Egg Rolls + Avocado Dipping Sauce {Gluten Free}

Need a quick and easy dinner idea? We’ve been making these Southwestern “Egg Rolls” for years. After I was diagnosed with celiacs, it was hard to find a good Gluten Free tortilla that wasn’t a corn tortilla. Well, I have found the perfect GF Flour Tortilla that I think you will LOVE!



These Tortillas are super YUMMY. They almost have a bread taste {they contain yeast}. I think they’d be so yummy to use as a wrap for sandwiches too!

Southwestern Egg Rolls + Avocado Dipping Sauce {Gluten Free}

This recipe comes together really quick. I like to pressure cook my chicken in my instant pot to make things even speedier. Once the chicken is cooked, its just sautéing a few things, adding the cheese and voila! They are ready to roll.

Southwestern Egg Rolls + Avocado Dipping Sauce {Gluten Free}

Next, add the chicken filling inside the tortillas, spray with cooking spray or brush with butter, sprinkle with kosher salt, and they are ready for the oven!

Southwestern Egg Rolls + Avocado Dipping Sauce {Gluten Free}

With the left overs from the corn, can of beans, and frozen spinach, I like to make a few quart sized bags containing pre measured corn, beans, and spinach to make next time even easier + then food isn’t wasted.

Southwestern Egg Rolls + Avocado Dipping Sauce {Gluten Free}

Do not, I repeat, DO NOT eat these without the avocado dipping sauce! I could eat it by the spoonful, it’s that good!


Southwestern Egg Rolls

2 chicken breast halves, cooked – shred or cube (I cook mine in my instant pot)
2 tablespoons red bell pepper, minced
2 tablespoons green onion, sliced (green + white parts)
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 tablespoons frozen chopped spinach; thaw, drain, squeeze
1 jalapeño diced, seeds removed
1/2 tablespoon dried parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash of cayenne
1 1/2 cups Monterey Jack cheese, shredded
5, 8”- 10” Gluten Free flour tortillas here or here

Preheat oven to 350 F.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Stir in green onion, red bell pepper, and jalapeño. Cook and stir for about 5 minutes, or until tender.
Add corn, black beans, spinach, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir for a couple of minutes, until well blended and warmed through. Add cooked shredded chicken. Stir. Remove from heat and stir in Monterey Jack cheese so its melty and delicious.
Wrap tortillas in a clean, lightly moist cloth. Microwave on high approximately 30 seconds, or until warm and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange on a large cookie sheet lined with foil. Spray each egg roll wrap lightly with cooking spray or butter and sprinkle with kosher salt. Bake at 350 F for 15 to 20 minutes or until heated through and golden.

Serve with Avocado Ranch dipping sauce (see recipe below)
Avocado Ranch Dipping Sauce

1 fresh avocado, smashed
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/4 tsp dried parsley
1/4 tsp onion powder
1/8 tsp dried dill weed
1/8 tsp garlic powder
dash pepper

Smash avocado. Combine all ingredients and mix well. Add more spices to taste. Keep refrigerated.

For more of my recipes containing New Grains products, be sure and visit New Grains Bakery.

*This post is sponsored by New Grains Bakery. All recipes and opinions are my own.

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