BBQ Chicken Empanadas
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 2.5g||13%|
|Total Carbs 28g||9%|
|Dietary Fiber 3g||12%|
|Vitamin A 2%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cupcooked white rice, warm
4 tbsprice vinegar
1 avocado, peeled, pitted and diced
1 tbsplemon juice
1/4 cupSriracha mayonnaise
1 tbsplow sodium soy sauce, plus extra for serving
2 tbspsesame seeds
1 cookie cutter (4-inch round)
1 empty can, top and bottom removed (15-ounce)
Chop Short Cuts into bite sized pieces. Spread them evenly in a non-stick skillet. Heat over medium-high heat for 4 to 5 minutes, turning frequently until warm.
In a measuring cup, stir the vinegar and the sugar together until sugar dissolves. Drizzle over the rice, mix well and set aside.
In small bowl, combine the diced avocado with the lemon juice and set aside. In another small bowl, combine the Sriracha mayonnaise with the soy sauce and set aside.
Place a 4-inch cookie cutter or empty can on a serving plate. Spoon in 1/2 cup of rice. Using wet fingers, press down lightly to make sure the rice holds together. Layer in 1/4 cup of diced avocado and then 1/3 cup of chopped chicken. Carefully lift up the cookie cutter to reveal your California Roll Chicken Stack. Drizzle with Sriracha mayonnaise and sprinkle with sesame seeds. Serve with extra soy sauce if desired.
TIP: To create a California Roll Chicken Rice Bowl, spoon in ½ cup of the rice into a bowl. Spoon diced avocado onto one side of the bowl and chopped chicken onto the other. Drizzle with Sriracha mayo and sprinkle with sesame seeds.
California Roll Chicken StackAdd Your Comment