Southwestern Eggrolls

1 skinless chicken breast fillet
salt
ground black pepper
1 tsp. vegetable oil
2 Tbsp. minced red bell pepper
2 Tbsp. minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tbsp. frozen spinach, thawed and drained
2 Tbsp. diced, canned jalapeno peppers
1/2 Tbsp. minced fresh parsley
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
dash cayenne pepper
3/4 cup shredded reduced-fat Monterey Jack cheese
5 7-inch flour tortillas

Preheat BB-Q grill to high heat.  Rub the chicken breast with vegetable oil, then grill it on the barbecue for 4-5minutes per side until done.  Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat 1 teaspoon of vegetable oil in a medium-size skillet over medium-high heat.  Add the red pepper and green onion to the pan and sauce for a couple of minutes until tender.  Dice the cooked chicken into small cubes and add it to the pan.  Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.  Cook for another 4 minutes.  Stir well so that the spinach begins to fall apart and is incorporated into the mixture.

Remove pan from heat; add cheese.  Stir until cheese is melted.  Wrap the tortillas in a moist cloth and microwave on high for 1 1/2 minutes or until hot.  Spoon approximately 1/5 of the mixture into the tortillas.  Fold in the ends and roll tortilla over the mixture; roll very tightly.  Peace with a toothpick to hold it together.  Cover the plate with plastic wrap and chill for an hour or two (or overnight if you wish).

When ready to cook, spray each eggroll entirely with oil cooking spray.  Arrange the egg rolls on a baking sheet and bake for 17-20 minutes or until surface browns and becomes crispy.  Turn the egg rolls over about halfway cooking time.
Let the egg rolls cool for a few minutes and then slice each one diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.  Serve with low-fat avocado-ranch dipping sauce with the chopped tomato and onion.