Southwest Eggrolls Copycat with Avocado Ranch - Quickie Recipe

Ingredients

• 2 cups (280 g) cooked shredded chicken
• 1 tablespoon olive oil
• 1/2 cup (75 g) diced red bell pepper
• 1/2 cup (80 g) frozen corn, thawed and patted dry
• 1/2 cup (85 g) canned black beans, rinsed and well drained
• 1 cup (30 g) fresh spinach, finely chopped
• 3 green onions, thinly sliced
• 1 small jalapeno, seeded and minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper, optional
• 1 tablespoon chopped fresh cilantro
• 1 1/4 cups (140 g) shredded pepper Jack cheese
• 8 soft taco-size flour tortillas
• Vegetable oil, for frying
• 1 ripe avocado
• 1/2 cup (120 ml) ranch dressing
• 1/4 cup (60 g) sour cream
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• Pinch of kosher salt