Rating: 4 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 13 Ratings

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Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a medium skillet over medium heat. Add the corn, edamame, and 2 tablespoons water and cook, stirring occasionally, until warmed through, 5 to 7 minutes. Stir in the pickles and pickle juice.

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  • Meanwhile, cook the barbecue sauce and chicken in a small pot over medium heat until warmed through, 2 to 3 minutes.

  • Stack the chicken, avocado, and onion (if desired) on the rolls. Serve with the corn mixture and barbecue sauce.

Nutrition Facts

745 calories; fat 21g; saturated fat 4g; cholesterol 122mg; sodium 1144mg; protein 57g; carbohydrates 80g; sugars 24g; fiber 7g; iron 3mg; calcium 60mg.
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