I’m always looking for a way to sneak some spinach in our diets. This is a great option as the spinach gets flavored by the fajita seasoning so unless you KNOW there is spinach in there you can’t taste it. The dipping sauce you can make more or less hot by adjusting the amounts of red pepper and hot sauce. This is from Southern Living from about a million years ago.
1 (10-ounce) package frozen chopped spinach, thawed
1 (1-ounce) envelope fajita seasoning mix
1/2 cup chicken broth
3 (6-ounce) packages refrigerated Southwestern-flavored chicken breast strips, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can yellow corn with red and green bell peppers, drained
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
6 (10-inch) flour tortillas
Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients; simmer until cheese melts. Let mixture cool slightly before next step.
Spread 1/2-3/4 cup chicken mixture on 1 side of each tortilla, leaving a 1/2-inch border around edges.
Roll up tortillas tightly, and wrap in plastic wrap. Chill 30 minutes.
Unwrap rollups, and cut into slices. (I usually do halves.) For neater slices, avoid overfilling the tortilla, and roll tightly. Before serving, cut the tortilla on the diagonal.
Tex-Mex Mayonnaise for Dipping
1 cup mayonnaise
2 tablespoons ketchup
2 tablespoons lime juice
2 tablespoons milk
2 to 3 teaspoons chili powder
1 teaspoon ground red pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lemon pepper
Combine all ingredients in a bowl. Cover and chill at least 3 hours.