Chili's Southwestern Egg rolls

These are great as a main dish or as an appitizer, this is a healthier version of Chili's Southwestern Eggrolls.

1 chicken breast fillet
1/2-1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/2 tablespoon minced cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2-1 tsp minced garlic
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey jack and cheddar cheese
egg roll wrappers

Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/2 cup freshly made Hidden Valley ranch dressing, made with half mayo, half sour cream (instead of all mayo).

Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or 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 vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, cilantro, cumin, chili powder, and salt to the pan. Cook for another 4 minutes. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Spoon a heaping 1-2 Tbls. of the mixture into the center of an egg roll wrapper, moisten the edges and then fold in the ends and then roll the wrapper over the mixture., keeping it very tight, Repeat with the remaining ingredients until it’s all gone. Make the avocado ranch dipping sauce in a bowl. Pan fry the egg rolls with a little Pam or vegetable oil spray.Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Serve with fresh lime slices.