Low-Cal & Dairy-Free Cheesecake Factory Tex-Mex Rolls

1. With light spray of cooking spray on medium to high heat, cook onion, garlic, chicken, 1tbsp cumin, 1tsp coriander, 1tbsp chili powder, and salt for 2-3 minutes.
2. Once onions begin to soften, add black beans, corn, bell pepper, jalapeño, tomato, 1tbsp cumin, 1tsp coriander, 1tbsp chili powder, salt, lime, and cilantro.
3. Cook until everything is heated through, taste for salt, and remove.
4. Add filling to the middle of an egg roll wrapper and roll, seal with water along one edge.
5. Cook these on a nonstick with medium to high heat. Spray the surface with cooking spray for a half a second and drop your egg rolls in.
6. Once the bottom is crispy, then them over and move the rolls around to pick up leftover spray.
7. Once crispy, do the sides that haven’t been cooked. Feel free to give it another spray.
8. Remove, slice open, and enjoy!
9. For the sauce, simply blend all the ingredients.