Buffalo Chicken Filo Rolls

    45 min

    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.

    35 people made this

    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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    Reviews in English (28)


    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)