Chili's Egg Rolls-Lightened Up!!!

This is the light version of the oh so fabulous, but oh so fattening Southwestern Eggrolls from Chili's Restaurant and Grill. Now I feel better:-) And only 3 WW points!! Serving size is for 1/2 the recipe.

• Ready In: 27 mins
• Serves: 2

Ingredients

• 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 tomatoes, diced
•  pepper

Directions

1. Preheat oven to 400 degrees.
2. Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.
3. Heat for 30 seconds in micro.
4. Warm tortillas in micro for 15 seconds.
5. On a clean, flat surface, lay out tortillas side-by-side.
6. Put 1/3 of chicken mix in the center of each tortilla.
7. To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.
8. Place all 3 rolls seam side down on a baking pan that has been sprayed.
9. Bake 12 minutes, flipping 1/2 way through cooking.
10. While eggrolls are in the oven prepare dip.
11. Sauce:
12. Combine sour cream, avocado, and dry dip mix in a small bowl until smooth.
13. Season to taste with pepper.
14. Top dip sauce with tomatoes before serving.
15. When eggrolls are done, allow to cool for a few minutes, then cup diagonally.