The rolls waiting to be baked. I let them in the oven for about 17 minutes and then sliced into the thickest part of the roll (eventhough it should be uniform without a 'thickest part'!) to test the doneness.
I had a lot of trouble with the phyllo dough, which was excepted because of my past experience with it, which I didn't recall until I started unrolling the dough. Note: Make sure the dough is completely thawed before you unroll it; otherwise, it will crack, hence the 2 smaller rolls and one long one, which didn't matter because you're slicing them anyway.
You have to be very careful while squeezing the chicken mixture through the bag. My bag burst so I ended up forming the meat into a log without the bag, which is an option too.
The avacado dipping sauce was kind of bland. I added pepper and more salt but it was still refreshing with the chicken. We used the Magic Bullet instead of a food processor. Greg is always the MB guy so he was in charge of making the sauce and he did a fine job!
I had to open an entire can of chipoltes just for the one, so now I am looking for something to do with these hot little guys...
These rolls can also be served as an appetizer... a slice on a toothpick!
The chicken rolls were very flavorful and despite the phyllo dough drama, I would make these again! I would play around with a different dipping sauce next time though.