Spoon chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up, starting at bottom edge. Brush top edge with egg; press into egg roll to seal. Place, seam-sides down, on baking sheet; brush with oil.
Bake 20 min. or until golden brown. Cut each diagonally into thirds. Serve with dressing mixture.
Add 1 Tbsp. fresh lime juice to dressing mixture before refrigerating.
Egg rolls can be assembled ahead of time. Do not brush with oil. Wrap individually in plastic wrap; refrigerate up to 24 hours. When ready to serve, brush with oil and bake as directed.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.