Ingredients
- 28 phyllo shells
- 2 cups cooked rotisserie chicken shredded
- 2 tablespoons chipotle in adobo sauce
- 3/4 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon chili powder
- 1 medium avocado
- 1/4 cup Greek yogurt, plain
- 1 tablespoon fresh lime juice
- 2 tablespoon fresh chopped clilantro
- salt to taste
- lime zest and fresh cilantro for garnish optional
Servings: mini cups
Instructions
- Crisp the phyllo shells in the oven according to the package directions and set aside until ready to serve.
- In a sauce pan add the chicken, chipotles, ketchup, brown sugar, soy sauce, vinegar and chili powder and simmer over medium-low heat for about 8-10 minutes or until heated through and sauce is syrupy.
- In another bowl, mash the avocado, yogurt and lime juice together. Then add the chopped cilantro and salt to taste. (can use purchased guacamole if desired)
- Fill each phyllo shell with a dollop of avocado mixture and top with chicken. Garnish with a cilantro leaf and lime zest if desired.