These cheesy Mexican stuffed egg rolls are crispy, cheesy, delicious and incredibly easy to make. And at 3 WW Smartpoints each, they can be enjoyed by everyone!
In an Instant Pot, combine the chicken breasts, black beans (drained), corn (drained) and salsa. Mix everything together.
Close the lid to the Instant Pot, make sure the venting valve is turned in the upright position and cook on high pressure for 30 minutes.
After the 30 minutes is done, let the Instant Pot slow release for an additional 30 minutes. (keep the venting valve in the upright position).
While your egg roll stuffing is finishing up in the Instant Pot, you can start assembling your egg rolls.
Lay out 8 egg roll wrappers and top each wrapper with ½ ounce of reduced fat cream cheese and spread.
After the additional 30 minutes of venting is over, the Instant Pot will be completely released of pressure. Turn the venting valve to the left and open the lid.
The chicken will fall apart at the touch of a fork. Keep the chicken in the pot and lightly shred up with a fork and tongs, mixing everything together.
Add about ¼ cup - ⅓ cup worth of your chicken mixture onto each cream cheese lined egg roll wrapper.
Roll all 8 egg rolls up, tucking the ends inside of themselves, to make perfect egg rolls.
Spray with cooking spray and air fry at 390 degrees for 20 minutes, flipping halfway. If you do not have an air fryer, you can easily cook up your egg rolls in the oven at 400 degrees for 20 minutes.
This recipe makes 8 egg rolls at 3 WW Smartpoints each, based on the ingredients that I use. If you use different ingredients, make sure to alter the points accordingly.