In a large mixing bowl, combine shredded cooked chicken, rinsed black beans, corn, shredded cheese, and diced jalapeño.

Sprinkle in chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper to taste, mixing well.

Heat a skillet over medium heat, and warm each flour tortilla for about 10-15 seconds on each side.

Take one warm tortilla and place about 2 tablespoons of the filling in the center. Fold sides over and roll tightly.

Heat oil in a deep frying pan over medium heat until shimmering, about 350°F (175°C). Alternatively, preheat oven to 425°F (220°C) for baking.

Carefully add a few egg rolls to the hot oil, frying for about 3-4 minutes on each side.

Once golden brown, remove egg rolls with a slotted spoon and drain on a paper towel-lined plate.

If baking, arrange on a greased baking sheet, spray with cooking spray, and bake for about 20-25 minutes.

Serve warm with your favorite dipping sauces.