Chipotle Chicken Rolls with Avocado Sauce

This recipe comes from Rachael Ray's 365: No Repeats. I Ambered it up a bit (because well-enough should never be left alone), and had it with chips and black bean and corn salsa, one of my favorite snacks/sides.

Chicken Rolls:
1 pound of ground chicken or turkey
6 green onions, finely chopped
1 1/2 cups grated fat-free Cheddar Cheese (in this recipe, you won't know the difference between regular and fat-free)
1/2 teaspoon minced garlic
3 tablespoons of chipotle-flavored salsa (look for a small, cheap can in the international foods section--it's not necessary to buy a $4 jar)
salt and pepper
frozen phyllo dough (look in the frozen pastry section)
spray butter

Dipping Sauce:
2 ripe avocados
lime juice
cilantro leaves (a handful)
1/2 teaspoon salt
1 tablespoon olive oil

Preheat the oven to 400˚. In a bowl, combine the chicken, onions, cheese, garlic, salsa, salt, and pepper. Spoon the mixture into a quart Ziploc bag. Cut a hole in the corner to make a squeezable pastry bag.

Lay out one sheet of phyllo dough on the countertop. Spray butter on the dough, then squeeze out a bit of the chicken mixture from the bag. (Use about a tenth of it--you're aiming for about 10 chicken rolls.) Fold the ends in and roll it up like an egg roll.

Once you've completed all the rolls, spray with a bit more butter spray, then bake at 400˚ for 15 minutes, or until the rolls feel firm.

Meanwhile, make the sauce by processing the avocado, lime juice, cilantro, oil, and salt in a food processor until smooth. (Add the lime juice a bit at a time to avoid putting too much, like I did.)