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buffalo chicken phyllo wraps

(1)
hoerlel avatar
Recipe by
Lucille Hoerle
@hoerlel
Summit, NY

These are so versatile that they can be used as appetizers, main dinner, or lunch. I have made these for a luncheon potluck. Everyone enjoyed them, and the recipe was requested.

read more
(1)
yield 2 serving(s)
prep time 1 Hr 15 Min
cook time 25 Min
method Bake

Ingredients For buffalo chicken phyllo wraps

  • 2
    (5 ounce) skinless, boneless chicken breast halves
  • 3/4 c
    hot pepper sauce (such as Frank's), divided
  • 6
    sheets phyllo dough
  • salt and pepper, to taste
  • 2 Tbsp
    olive oil, divided
  • 2 Tbsp
    distilled white vinegar
  • 1/2 c
    light garlic-flavored cream cheese

How To Make buffalo chicken phyllo wraps

  • 1
    Grease a 9x13-inch baking dish. Combine chicken and 1/4 cup hot sauce in a shallow dish; marinate in the refrigerator for 1 hour.
  • 2
    Preheat oven to 350 degrees F. Place phyllo sheets on a work surface; cover with a damp towel to keep from drying out.
  • 3
    Heat 1 Tbsp 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.
  • 4
    Remove from heat; shred.
  • 5
    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.
  • 6
    Remove 1 phyllo sheet from the 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.
  • 7
    Fold the bottom of the phyllo over the filling.
  • 8
    Fold in each side.
  • 9
    Roll wrap to the end of the phyllo sheet. Repeat with the remaining phyllo sheets and chicken mixture.
  • 10
    Place phyllo rolls in prepared baking dish. Bake in the preheated oven until phyllo is brown and flaky, about 20 to 25 minutes.
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