Chicken Phyllo Wraps

Course : Chicken
Serves: 12
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1 pound ground chicken
1 cup chopped fresh mushrooms
1 medium onion -- chopped
3 cups cooked rice -- (cooked without salt and fat)
1 cup nonfat low-salt ricotta cheese
10 ounces package of chopped spinach -- thawed and well drained
12 1/4 ounce sliced black olives -- drained
1/4 cup pine nuts -- toasted
2 cloves garlic -- minced
1 teaspoon ground oregano
1 teaspoon lemon pepper
12 sheets phyllo dough

Preparation / Directions:

Coat large skillet with cooking spray; heat over medium-high heat until hot. Add chicken, mushrooms and onion; cook and stir 2 to 4 minutes or until chicken is no longer pink and vegetables are tender. Reduce heat to medium. Add rice, ricotta cheese, spinach, olives, nuts, garlic, oregano and lemon pepper; cook and stir 3 to 4 minutes until well blended and throughly heated.. Working with 1 phyllo sheet at a time, spray with cooking spray; fold sheet in half lengthwise. Place 3/4 to 1 cup rice mixture on one end of phyllo strip. Fold left bottom corner over mixture; forming a triangle. Continue folding back and forth into triangle to end of strip. Repeat with remaining phyllo and rice mixture. Place triangles, seam side down, on baking sheet coated with cooking spray..Coat top of each triangle with cooking spray...Bake at 400 15 to 20 minutes or until golden brown...


Nutritional Information:

171 Calories (kcal); 6g Total Fat; (30% calories from fat); 14g Protein; 16g Carbohydrate; 36mg Cholesterol; 113mg Sodium

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