Buffalo Chicken Phyllo Wraps

Buffalo Chicken Phyllo Wraps

Raquel Teixeira 81

"These can be made as an appetizer or main meal. They feel like the comfort food of chicken wings minus the extra fat! They are so delicious and best served with blue cheese dipping sauce."


50 m servings 579 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 2934 mg
  • 117%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 9x13- inch baking dish.
  2. Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
  3. Heat 1 tablespoon olive oil in a small skillet over medium heat. Remove chicken from hot sauce; season with salt and pepper. Cook the chicken in the oil until the juices run clear, 3 to 5 minutes per side. Remove from heat; shred. Combine the shredded chicken, remaining 1/2 cup hot sauce, vinegar, and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
  4. Remove 1 phyllo sheet from stack; fold in half lengthwise. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded phyllo, about 1 inch from the bottom. Fold bottom of phyllo over filling, fold in each side, roll wrap to the end of the phyllo sheet. Repeat with remaining phyllo sheets and chicken mixture.
  5. Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.


  • Cook's Notes
  • You could make mini appetizers by cutting the phyllo dough in half and cut the cooking time to 15 minutes.
  • Try not to omit the vinegar thinking it doesn't belong - it adds a kick and tang that totally makes the dish.
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Your rating



  1. 35 Ratings


These were really good and easy to prepare. I used canned chicken breast to make it even easier, and they were still excellent. I used two big cans of chicken breast, 1 standard-sized containe...

This turned out really well for me. I had a snafu with the phyllo crust and ended up making the second batch as a wrap with lettuce and shredded carrots and added celery and it was good.

Love these!!!

This recipe also works if you want to make as finger size appetizers. Cut the phyllo into small squares(use at least 2-3 sheets)and line the inside cups of a tart pan. The one I use has 24 cup...

This is a great way to eat Buffalo chicken with out the mess. I did make a few changes though,I doubled the recipe, added a container of crumbled blue cheese, added 1/2 C chopped celery, used Al...

Once you start, you just can't stop! We used 1/8 less cream cheese than called for, and we used regular chive and onion. We added extra hot sauce and half the vinegar and it was perfect! (We had...

These were a huge hit with my family, even the picky eaters. We're all big buffalo chicken fans so, as per my usual recipe, I added butter to the buffalo sauce. Also, instead of adding the cream...

I thought they were a great idea, but wasn't happy with the end result. I did really enjoy the filling and will probably use it on a regular pizza crust next time.

The phyllo sheets were so thin, you mostly tasted the filling. It was like eating a dip, okay for an appetizer, but not for an entree. The filling tasted good, I baked some in refrigerated cr...