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Front view of southwest chicken rolls on a white plate.
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Southwest Chicken Rolls

Enjoy the southwest flavors of these delicious baked southwest chicken rolls served with salsa, guacamole and sour cream!


  • 2 cups cooked chicken* (shredded or chopped)
  • 1 - 10 oz can corn (drained and rinsed)
  • 1 - 10 oz can black beans (drained and rinsed)
  • 1 - 14 oz diced tomatoes (drained)
  • 1/2 yellow onion (diced)
  • 1 cup spinach (chopped)
  • 1/2 red pepper (chopped)
  • 1 TBS cumin
  • 1/2 TBS chili powder
  • 1/2 TBS salt
  • 1/4 tsp cayenne pepper
  • 1 package egg roll wrappers


  • Preheat oven to 425 degrees.
  • Combine chicken, corn, black beans, tomato, onion, spinach, red pepper, cumin, chili powder, salt and cayenne pepper in a large bowl.
  • Stir together to mix well.
  • Lay out an egg roll wrapper.
  • Place 1/4 cup filling in the middle of the bottom half.
  • Roll up wrapper according to package directions (Roll bottom up over filling. Fold 2 corners in. Continue to roll up. Seal edges with water on your finger tip.
  • Repeat with remaining rolls.
  • Place rolls on a greased cooking sheet seam side down.
  • Bake for about 20 minutes, flipping after 10.


*I used part of a rotisserie chicken