• Preheat an air fryer to 400°F and spray the basket with nonstick cooking spray.
• In a large bowl, combine the chicken, cream cheese, cheddar cheese, beans, corn, tomatoes, taco seasoning, jalapeño, onion, and cilantro and mix until combined.
• Add 3 tablespoons of the chicken mixture to the center of an egg roll wrapper. (I like to rotate the square wrapper to make a diamond shape for easy folding and wrapping.)
• Wet the outside edges of the wrapper with water (run a wet finger around all edges or use a pastry brush). To seal, fold the bottom corner up to the center of the roll.
• Next, fold the two corners to the left and right into the center (it should look like an open envelope).
• Finally, tightly roll the bottom towards the top and fold the top corner down, sealing all of the ingredients inside. Lightly press with your finger to seal.
• Place the egg rolls in the basket of the air fryer and spray the tops with cooking spray. Air fry for 6 minutes. Then, flip the egg rolls and cook for an additional 6 minutes. Serve hot with dipping sauce.

Dipping Sauce

• In a medium bowl mix together cream cheese, sour cream, ranch seasoning, chipotle powder, and lime juice. Serve with warm egg rolls.