Buffalo Chicken Phyllo Wraps Recipe - Allrecipes.com
Buffalo Chicken Phyllo Wraps Recipe
  • READY IN 50 mins

Buffalo Chicken Phyllo Wraps

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 wraps Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  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.
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Footnotes

  • Cook's Notes
  • You could make mini appetizers by cutting the phyllo dough in half and cut the cooking time to 15 minutes.
  • Try not to omit the vinegar thinking it doesn't belong - it adds a kick and tang that totally makes the dish.
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Reviews More Reviews

Most Helpful Positive Review
May 05, 2010

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 light 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.

 
Most Helpful Critical Review
Feb 04, 2011

I thought they were a great idea, but wasn't happy with the end result. I did really enjoy the filling and will probably use it on a regular pizza crust next time.

 

34 Ratings

Jan 24, 2011

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.

 
Feb 17, 2011

Love these!!!

 
Apr 04, 2011

This recipe also works if you want to make as finger size appetizers. Cut the phyllo into small squares(use at least 2-3 sheets)and line the inside cups of a tart pan. The one I use has 24 cups and are a little larger than a small Recee cup. Great for parties and dangerous to eat alone. You will find you have gobbled up more than you realize when finger size....lol

 
Nov 23, 2010

This is a great way to eat Buffalo chicken with out the mess. I did make a few changes though,I doubled the recipe, added a container of crumbled blue cheese, added 1/2 C chopped celery, used Aloette brand herb cheese, sliced the chicken befor marinating and pre cooking in a skillet. used 2 T vinegar. I am going to make this again cuing crescent rools as a top and bottom crust pot pie style.

 
May 19, 2010

Once you start, you just can't stop! We used 1/8 less cream cheese than called for, and we used regular chive and onion. We added extra hot sauce and half the vinegar and it was perfect! (We had the buffalo style Frank's sauce). Made two nights in a row! It was sooo good!

 
Feb 18, 2011

These were a huge hit with my family, even the picky eaters. We're all big buffalo chicken fans so, as per my usual recipe, I added butter to the buffalo sauce. Also, instead of adding the cream cheese, I sprinkled pepper jack and colby cheeses inside the wraps, and that turned out to be a really good touch. I am definately going to make this next time I cook for friends.

 

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Nutrition

  • Calories
  • 579 kcal
  • 29%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 40 g
  • 80%
  • Sodium
  • 2934 mg
  • 117%

* Percent Daily Values are based on a 2,000 calorie diet.

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