Ingredients for the Super Rolls:
1 1/2 cups grilled chicken
2 pieces grilled Canadian bacon (or regular bacon if you’re going for it!)
3/4 cup drained black beans
1/2 cup corn kernels
1/3 cup chopped red pepper (fresh or fire roasted)
1 tbsp chopped jalapeno (fresh or fire roasted)
2 chopped green onions
3/4 cup shredded Monterey Jack & Cheddar cheese
1/2 tsp garlic powder
2 tbsp bbq sauce
6-7 burrito sized flour tortillas
Ingredients for the Super Dip:
1 mashed avocado
3/4 cup ranch dressing
1 tbsp chopped cilantro
1 tbsp chopped tomato
1 tbsp chopped onion
1 tsp chopped jalapeno (fresh or fire roasted)
few cracks black pepper
Notes: Makes 12-14 rolls, 1-1/2 cups dip. Easily doubles for larger parties. Cut rolls in half before serving for easier bites to eat or leave the rolls whole to ensure maximum heat retention.
Prepare the Super Roll Filling.
In a bowl, combine chopped chicken, Canadian bacon, red peppers, green onions and jalapenos.
Stir in black beans and corn.
Add garlic powder.
Add bbq sauce.
Stir in shredded cheese.
Your mixture will look like this mess of delicious Southwestern madness…
Prepare the Super Rolls.
Cut flour tortilla in half.
Spoon mixture into center of tortilla.
Fold over sides.
Roll up. Repeat as necessary.
Spray with canola oil (or brush with bacon grease if you were really going for it!).
Bake in preheated 425 (F) oven for 10-15 minutes or until crisp and golden. Also great when cooked on the grill.
Prepare the Super Dip.
Chop cilantro, onion and tomato.
Add ranch dressing.
Stir in cilantro, onion and tomato. Makes 1 1/2 cups dip so there is plenty to go around!
Serve Super Rolls with Super Dip and have a SUPER time!