Chipotle Chicken Rolls with Avocado Lime Dipping Sauce

Preheat oven to 400 degrees. Line a cookie sheet with foil, then spray heavily with non-stick spray; set aside. Prepare a large ziploc bag by opening it and folding down the zipper part; set aside.

In a large bowl, combine ground chicken, garlic, scallions, cheese and chipotles then season with salt and pepper. I say go a little heavy on the salt to pull the flavors together. So for me, instead of using a small pinch of (kosher) salt, I use a larger pinch… nothing more than a teaspoon. If using a regular table salt, I wouldn’t use more than 1/2 teaspoon. I use latex gloves and mix this by hand because the peppers have some kick.

Take the filling mixture and place it into the ziploc bag, trimming about an inch and half off of one of the bottom corners, creating a pastry(ish) bag. Push the chicken mixture to the corner but not through the hole. Set aside as you prepare the phyllo.

Instead of using melted butter (which is perfectly fine!) I use butter-flavored PAM to cut back on calories and fat.

Lay out a sheet of phyllo on a clean, dry surface with the widest part closest to you. Spray lightly with PAM spray, taking care to wet the edges. Layer another sheet of phyllo on top of the first, spray with PAM, then repeat 2 more times so you have 4 stacked sheets that have all been sprayed. On the widest part of the phyllo, about 1″ from the edge, moving left to right, take the make-shift pastry bag filled with chicken mixture and pipe a fat line of chicken (covering half of the sheet). Tuck the 1″ overlay over the chicken, then roll away from you, covering the chicken with the phyllo dough. Place on the foil lined cookie sheet. Repeat with the remaining phyllo and chicken. Spray tops with more butter-flavored PAM and bake at 400 degrees for 20 to 25 minutes, or until phyllo is lightly brown and the chicken does not give when pressed lightly.

Let cool 5 minutes before serving.

For the dipping sauce, place the avocado, lime zest and lime juice, cilantro and salt into a blender, pulse until the avocado breaks down, then turn the blender on low and drizzle in the olive oil until smooth.