BUFFALO CHICKEN PHYLLO WRAPS
These are so versatile that they can be used as appetizers, main dinner or lunch. I have made these for a luncheon pot luck and it was enjoyed and recipe was requested.
Provided by Lucille Hoerle
Categories Sandwiches
Time 40m
Number Of Ingredients 9
Steps:
- 1. 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.
CHICKEN PHYLLO WRAPS
Ahh.. vhicken stuffed with what else? Stuffing of course. Then it is wrapped in phyllo dough and cooked until delicious. YUM!
Provided by Vchef607
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Season chicken breasts with salt and pepper.
- Butterfly chicken breasts and place each breast between two pieces of plastic wrap that is sprayed with some water.
- Using a meat mallet, pound out chicken breasts until 1/4 inch thick.
- Prepare stuffing according to boxed directions. Let cool.
- Place one kale leaf on each chicken breast and top off with 1/6 of the cooled stuffing.
- Roll each chicken breast into a tight log and if needed, insert a toothpick to keep rolled up.
- Place chicken breasts seam side down onto a pan heated on medium and sprayed with cooking spray. Cook until golden brown and flip over. After done cooking on both sides, remove from heat and let cool.
- Preheat oven to 350°F.
- Take 1 sheet of phyllo dough and either spray with cooking spray or brush with melted butter. Place another sheet of phyllo dough over it and repeat until you have four layers. Divide in half. Repeat for rest of phyllo dough until you have 3 sets of 4 layer sheets that are dived in half to make 6 sets.
- Place a cooled chicken breast on each sheet and roll into a log. Brush with melted butter or spray with cooking spray.
- Place into preheated oven and bake for about 10-15 minutes or until golden brown.
Nutrition Facts : Calories 359.3, Fat 15.2, SaturatedFat 4.1, Cholesterol 72.6, Sodium 409, Carbohydrate 26.1, Fiber 1.5, Sugar 0.7, Protein 27.3
BUFFALO CHICKEN PHYLLO CUPS
This is a simple recipe that I created borrowing the Buffalo Chicken portion from a separate recipe. It's quick, easy, and is always a hit at parties! AND... It's from Buffalo... so no Ranch dressing allowed!! :-) The measurements for the ratio of Frank's Red Hot to dressing and bleu cheese is up to you, but this should give you a good place to start.
Provided by rjonmaire
Categories Chicken
Time 20m
Yield 24 mini cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
- Cook at 350 for 10-12 minutes, or until warmed through.
- For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).
Nutrition Facts : Calories 197.4, Fat 16, SaturatedFat 4.4, Cholesterol 41, Sodium 649.5, Carbohydrate 1.6, Fiber 0.2, Sugar 1, Protein 11.5
BUFFALO CHICKEN WRAPS
Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, these buffalo chicken wraps are colorful, fun to eat...and tote-able, too! -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. , In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips., In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.
Nutrition Facts : Calories 879 calories, Fat 55g fat (18g saturated fat), Cholesterol 132mg cholesterol, Sodium 1589mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.
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