Buffalo Chicken Filo Rolls

Buffalo Chicken Filo Rolls


34 people made this

About this recipe: Seasoned, cooked and shredded chicken is used to fill these crisp filo pastry rolls. Perfect when served with a blue cheese dip for an appetiser, snack or main course.


Serves: 2 

  • 2 (150g) skinless, boneless chicken breast fillets
  • 4 tablespoons hot pepper sauce
  • 6 sheets filo pastry
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 125ml hot pepper sauce
  • 2 tablespoons distilled malt vinegar
  • 130g light garlic and herb cream cheese
  • 1 tablespoon olive oil

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Combine chicken and 4 tablespoons hot pepper sauce in a shallow dish; marinate in the refrigerator for 1 hour. Grease a 23x33cm or similar sized baking dish.
  2. Preheat oven to 180 C / Gas 4. Place filo sheets on work surface; cover with damp towel to keep from drying out.
  3. Heat 1 tablespoon olive oil in a small frying pan over medium heat. Remove chicken from hot pepper 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 125ml hot pepper sauce, vinegar and cream cheese in a large bowl. Stir until creamy. Allow mixture to cool, about 5 minutes.
  4. Remove 1 filo sheet from stack; fold in half lengthways. Brush lightly with oil. Place 2 heaping tablespoons of the chicken mixture at the bottom of the folded filo, about 2.5cm from the bottom. Fold bottom of filo over filling, fold in each side, roll wrap to the end of the filo sheet. Repeat with remaining filo sheets and chicken mixture.
  5. Place filo rolls in prepared baking dish. Bake in preheated oven until filo is brown and flaky, 20 to 25 minutes.

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