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.
PHYLLO CHICKEN
Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree. -Joyce Mummau, Mt. Airy, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 195mg cholesterol, Sodium 659mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
BUFFALO CHICKEN WRAPS
You can customize these simple wraps by topping them with whatever your family likes. Try shredded cheese, tomatoes, or onions.
Provided by lsk
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
- Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.
Nutrition Facts : Calories 588.1 calories, Carbohydrate 39.8 g, Cholesterol 82.8 mg, Fat 32.6 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 7.6 g, Sodium 1207.5 mg, Sugar 4.5 g
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
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