Recipe by Raquel Teixeira
"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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2 (5 ounce)
skinless, boneless chicken breast halves
hot pepper sauce (such as Frank's RedHot®)
salt and pepper to taste
hot pepper sauce (such as Frank's RedHot®)
distilled white vinegar
light garlic-flavored cream cheese
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.
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.
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.
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
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken Phyllo Wraps
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 579
** Calories from Fat: 269
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