In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
Stir in the yellow onion, red bell pepper, chili powder, smoked paprika, cumin, kosher salt, black pepper, and minced garlic. Cook for another 3-4 minutes until the vegetables are soft and fragrant.
Remove the skillet from heat and add the black beans, chopped green chilies, baby spinach, frozen corn, chopped cilantro, lime juice, lime zest, and shredded pepper jack cheese to the chicken mixture. Stir until all ingredients are well combined.
Preheat your oven to 425°F (220°C). On a clean surface, lay out one flour tortilla. Place about 3 tablespoons of the chicken mixture in the center of the tortilla. Fold in the sides and roll it up tightly, similar to a burrito. Repeat this process with the remaining tortillas and filling.
Place the rolled egg rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops lightly with 2 tablespoons of extra virgin olive oil to help them crisp up in the oven. Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through.
Once baked, remove the egg rolls from the oven and let them cool slightly. Serve warm with your favorite dipping sauces, like salsa, guacamole, or a creamy ranch dressing.
