Mexican Spring Rolls

This week we’re focusing on simple dinners. 1) Because they’ve become a necessity in my life and 2) Because they’re awesome.

In case you haven’t looked at the calendar lately, it’s already May! You know what that means? Cinco de Mayo is coming up! I thought I should whip up a Mexican-inspired recipe to get you guys in the mood.

Last week I threw some chicken breast in the crockpot with some broth and let them cook on low for 6 hours. Then I shredded them with two forks, froze half the chicken and stuck the other half in the fridge. (Side note: Katie calls these chicken boobs. Literally made me laugh out loud when I read her post the other day.)

When I got home from work today, I took some chicken out of the fridge and added some barbeque sauce. Then I pulled some black beans out of the freezer, defrosted them and mixed them with some corn and about 1 Tbsp of chopped cilantro.

Next, I soaked a spring roll wrapper in warm water until it was soft. Then it was time to build the roll! I started with the bbq chicken, added the corn and beans and topped it off with a little bit of Mexican cheese and some avocado slices. I would have added tomatoes too but I was fresh out! Then I carefully rolled everything up, tucking in the ends as I went.

Slice in half and enjoy! It’s not the prettiest thing to look at but it sure tasted good. I loved the flavor of the fresh cilantro with the bbq sauce.

I enjoyed mine with some green beans and an orange….not Mexican in the slightest 🙂

These could easily be made with regular tortillas….I’m just kinda obsessed with spring roll wrappers. 



Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!