3 flour tortillas, not large (LaTortilla Factory Brand Originals LowFat LowCarb)

1 ounce chicken, cooked and shredded

2 tablespoons black beans, canned

2 tablespoons corn, canned

1 ounce fat free cheese, shredded (your choice of kind)

1 tablespoon red chili pepper, diced

3/4 cup frozen spinach, thawed and drained Dip

2 tablespoons avocados

2 tablespoons nonfat sour cream 

1/2 teaspoon Hidden Valley Ranch dip, dry

1 tablespoon tomato, diced

 pepper

Preheat oven to 400 degrees.  Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.  Heat for 30 seconds in micro.   Warm tortillas in micro for 15 seconds.   On a clean, flat surface, lay out tortillas side-by-side.   Put 1/3 of chicken mix in the center of each tortilla.   To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.   Place all 3 rolls seam side down on a baking pan that has been sprayed.    Bake 12 minutes, flipping 1/2 way through cooking.

While eggrolls are in the oven prepare dip.   

Sauce:.   

Combine sour cream, avocado, and dry dip mix in a small bowl until smooth.  Season to taste with pepper.   Top dip sauce with tomatoes before serving.   When eggrolls are done, allow to cool for a few minutes, then cup diagonally.

 2  Servings