Christopher Baker
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 1

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.

Step 2

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

Step 3

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

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