Instructions

• Combine marinade ingredients in a medium bowl or large Ziploc bag.
• Pierce chicken breast thoroughly with a fork and place chicken in marinade mixture. Marinate overnight in the refrigerator.
• Preheat grill, pan or tabletop grill to medium/high heat.
• Spray grill pan or tabletop grill with nonstick cooking spray and grill chicken breast until done, salt and pepper the chicken as it cooks.
• Preheat olive oil in a skillet on medium/high, add red pepper along with green onion and sauté until tender.
• Dice cooked chicken into tiny cubes and add to the pan; add corn, black beans, spinach, parsley, cumin, chili powder, salt and cayenne pepper to the pan.
• Cook for 4 minutes stirring well and then remove from pan and add pimento cheese stirring until the cheese melts.
• Spoon 3 heaping tbsps. of the mixture you just made into the center of a tortilla.
• Tightly roll the sides over the mixture, fold the sides under, and then secure ends with a toothpick. Place rolled tortilla in a 9x13 casserole dish sprayed with nonstick cooking spray.
• Repeat with remaining ingredients until all tortillas have been used. Cover with plastic wrap (Can stack tortillas if needed) and chill for two hours or overnight.
• Add all ingredients for dipping sauce in a blender or food processor, blend, cover, and chill.
• When ready to cook eggrolls, preheat oven to 425°F; line a large baking sheet with parchment paper and place eggrolls on baking sheet (They can touch each other if making several).
• Spray the top of the eggrolls with butter flavored nonstick cooking spray and bake for 9 minutes.
• After cooking for the first 9 minutes remove pan from the oven, flip eggrolls with tongs, remove toothpicks.
• Spray the other side with butter flavored nonstick cooking spray and bake for another 8-10 minutes or until brown and crispy.
• Let eggrolls cool for a few minutes after removing from the oven. Slice diagonally and serve with the dipping sauce.