Buffalo Chicken Phyllo Wraps24 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 50 min
“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.” - by Raquel
Original recipe yields 6 wraps
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Place phyllo sheets on work surface; cover with damp towel to keep from drying out.
- 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.
- 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.
- Place phyllo rolls in prepared baking dish. Bake in preheated oven until phyllo is brown and flaky, 20 to 25 minutes.
Amount Per Serving (2 total)
- 579 cal
- 29.9 g
- 37.6 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"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 container ligh..." See moret chive and onion cream cheese (didn't have garlic at my grocery), about 2/3 cup Frank's RedHot, with the 2 T vinegar and salt/pepper to taste. It filled 15 sheets of phyllo and 5 taco-sized corn tortillas (about 2 T filling in each). I was making these for a small party, and one of the people there is on a gluten-free diet, which is why I used corn tortillas for some. I just brushed the outside of the corn tortillas with olive oil, rolled them up, and baked them at the same time and temp as the phyllo-wrapped ones. They were excellent too - had the texture of a taquito or flauta. The recipe as-is is very good, but here is one piece of advice if you've never worked with phyllo: 1 T olive oil is not enough! Pour some olive oil in a bowl and very lightly coat the surface of the phyllo with a pastry brush after you've folded it lengthwise. I think I used about 1/4 cup total for what I described above. In the future, I will also add some blue cheese crumbles to the filling. Also, I made these ahead of time and froze before baking, and they turned out great."
"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...." See more"
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