Cook rice as directed on package.
Set aside to cool cook bacon to crisp; crumble.				
Char corn on grill remove from cob, drain beans, destem cilantro 
Once all ingredients are cool, mix with 1 cup of cheese and ½ tbs fajita seasoning.
Coat duck with remaining fajita seasoning and let stand for 30 minutes cook on grill until internal temp is 165 at fattest part. 			
Slice duck into strips place in center of eggroll wrapper
Top with bacon and spoon mixture of beans, rice, corn, cilantro, cheese on top roll into egg roll shape. 
Fry at 375 until wraps are golden brown.				
Place on plate with pico de gallo, garnish with lemon & lime wedges.