Munch Roll Recipe
Chicken, cream cheese, maduro, guacamole and sweet chicharon
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Ingredients
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Main Ingredients
Seasoning & Cooking Supplies
Method
Preparation of Ingredients
- 1
Cook the Chicken
In a skillet over medium heat, add 1 tablespoon of olive oil. Season the chicken breasts with salt, pepper, and garlic powder. Cook for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let cool before shredding.
- 2
Prepare the Maduro
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces. In the same skillet, add another tablespoon of olive oil and cook the plantain slices over medium heat for about 4-5 minutes on each side, or until golden brown. Remove from heat and set aside.
- 3
Prepare the Sweet Chicharrón
If using whole sweet chicharrón, break them into smaller pieces for easy incorporation into the roll.
Assembly
- 4
Assemble the Roll
On a large tortilla, spread 1/4 cup of cream cheese evenly. Layer on 1/2 cup of shredded chicken, followed by a few slices of cooked maduro, a generous scoop of guacamole, and a handful of sweet chicharrón.
- 5
Roll It Up
Carefully roll the tortilla tightly, ensuring all fillings are enclosed. Repeat the process for the remaining tortillas.
Serving
- 6
Serve the Munch Roll
Cut each roll in half diagonally and serve immediately. Optionally, serve with extra guacamole on the side for dipping.