Southwestern Egg Rolls

Ingredients

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons white distilled vinegar
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon onion powder
• 1 large avocado, halved
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon dried dill
• 1/4 teaspoon dried parsley
• 2 boneless, skinless chicken breasts (about 1 pound)
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• Half red bell pepper, finely chopped (about 1 cup)
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup frozen corn, thawed
• 1/4 cup packed chopped frozen spinach, thawed and squeezed dry
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle powder
• 1/4 teaspoon cayenne
• 6 ounces shredded Monterey Jack cheese
• 1/4 cup drained pickled jalapenos, finely chopped
• 2 tablespoons fresh flat-leaf parsley leaves, chopped
• 2 scallions, thinly sliced
• Canola oil, for frying
• Eight 8-inch flour tortillas

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