Description
Fresh juicy peaches and spicy chicken wrapped in flaky phyllo dough make for a great lunch or appetizer. Even more special when served with cool creamy avocado dip.
Ingredients
1 roll (8 ounce) Athens® Phyllo Dough (9″x 14″), thawed
1 tablespoon olive oil
1 pound fresh ground chicken
3/4 teaspoon ground chipotle pepper
1 clove garlic, minced
1/2 teaspoon dried oregano
1 teaspoon cumin
1/4 teaspoon salt
1 cup fresh peaches (approximately 1 large or 2 small), peeled and diced 1/2″ – 3/4″
1 1/2 tablespoons shallot, minced
2 tablespoons cilantro
1 tablespoon lime juice
cooking spray
For dip:
1 Haas Avocado, peeled and chopped
1 tablespoon lime juice
1/3 cup plain Greek yogurt
pinch of salt
Directions
Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 375ºF.
Heat oil in a medium sauté pan. Add chicken, chipotle pepper, garlic, oregano, cumin and salt. Cook over medium high heat, stirring occasionally, 4-5 minutes or until chicken is cooked through.
In a medium bowl, mix together peaches, shallot, cilantro and lime juice. Combine with cooked chicken.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on a work surface, short side near you. Lightly spray phyllo sheet with cooking spray. Fold in half lengthwise. Spoon 1 heaping tablespoon filling about 3″ from end of phyllo strip. Fold phyllo up over the filling and roll to the end. Place seem side down on baking tray and spray lightly with cooking spray. Repeat process making 16-18 rolls. Bake 20 minutes or until golden. Serve warm or at room temperature with avocado dip.
To make dip:
In a blender or food processor, blend together avocado, lime juice, yogurt and salt.
Nutrition
Serving size: 1 roll (55g), Amount per serving: Calories 90, Total Fat – 3.5g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol – 25mg, Sodium – 90mg, Dietary Fiber – 0g, Total Carbohydrate – 10g, Sugars – 1g, Protein – 6g, Vitamin D – 0%, Calcium 0%, Iron 6%, Potassium – 4%
