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.
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. - 04 May 2010 (Review from Allrecipes US | Canada)
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. - 18 Jan 2011 (Review from Allrecipes US | Canada)
Love these!!! - 17 Feb 2011 (Review from Allrecipes US | Canada)