Chicken Fajita Egg Rolls Recipes

Steps:

• Mix together the ingredients for the Fajita rub.
• Heat 1 tablespoon of oil in a large, nonstick skillet over medium heat. Toss in the sliced bell peppers and onion, sprinkle over 2 teaspoons of the fajita spice rub, and sauté until soft, about 8 minutes.
• Using a sharp knife, carefully slice the chicken breast in half. Lay a sheet of plastic wrap over the chicken breast and flatten the meat with a mallet or rolling pin.
• Spread a quarter the sautéed pepper mixture evenly on the chicken breast. Roll the breast and skewer with toothpicks so that the roll holds its shape.
• Slice the roll into ½-inch (1¼ cm) pieces, making sure each piece is held together with a toothpick.
• Season each roll on both sides with the fajita spice rub.
• Heat the remaining 1 tablespoon of oil in the skillet and fry the chicken rolls about 3 minutes on each side until fully cooked.
• Let rest 5 minutes before serving.
• Enjoy!

Steps:

• Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
• Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
• Cover and steam for 5 minutes.
• Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
• Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
• While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
• Fry until a deep golden brown, a few at a time; drain on paper towels.