Baked Southwestern Rolls

1. Boil chicken in a pot of water until thoroughly cooked (if they were defrosted at first, this will take 15-20 minutes; if not, add another 5-10 minutes.
2. Preheat oven to 425 degrees F.
3. Shred chicken with 2 forks.
4. Combine chicken and all of the remaining ingredients (except wonton wrappers and condiments) in a large mixing bowl.
5. Mix well.
6. Lay an egg roll wrapper out with a corner facing you.
7. Place about 1/4 cup of the filling in the middle lower half.
8. Fold the 2 outward points of the wrapper and fold them in.
9. Take the tip closest to you and roll over the mixture until mixture is covered.
10. Dip your finger in water (or beaten egg) and wipe over the free corner of the egg roll.
11. Press to seal the seams closed.
12. Repeat with the remaining egg rolls.
13. Grease a baking sheet with cooking spray.
14. Place the egg rolls on the pan seam side down.
15. Bake for 15 minutes, flipping halfway through baking.
16. Serve with salsa, guacamole and sour cream if desired.