Buffalo Chicken Phyllo Wraps
250kcal
Ingredients
For the Chicken
- 2 pieces Skinless, boneless chicken breast halves tender and juicy, perfect for shredding
- 1/2 cup Hot pepper sauce the star ingredient for flavor
- to taste Salt
- to taste Pepper
For the Phyllo Wraps
- 1 package Phyllo dough for crispy wrap
- 3 tablespoons Olive oil for brushing the phyllo
For the Creamy Filling
- 8 ounces Light garlic-flavored cream cheese for creamy layer
- 1 tablespoon Distilled white vinegar adds acidity
Method
Preparation Steps
- Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
- Season the chicken breasts with salt and pepper. Cook them in olive oil over medium heat until fully cooked, about 6–8 minutes per side. Allow chicken to cool slightly before shredding.
- Combine the shredded chicken in a bowl with hot pepper sauce and distilled white vinegar.
- Lay one sheet of phyllo dough on a clean surface and brush it lightly with olive oil. Repeat for remaining sheets.
- Spread the garlic-flavored cream cheese evenly along one edge of the phyllo stack. Top with buffalo chicken mixture.
- Fold the phyllo over the filling to create wraps, sealing edges securely.
- Brush the tops with remaining olive oil and bake for 15–20 minutes until golden and crisp.
- Serve warm, optionally garnished with fresh herbs.
Nutrition
Serving1wrapCalories250kcalCarbohydrates15gProtein18gFat15gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol55mgSodium500mgPotassium200mgFiber1gSugar1gVitamin A300IUVitamin C1mgCalcium20mgIron1mg