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Chicken Phyllo Wraps

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Ingredients
  Vegetable cooking spray 1
  Ground chicken 1 Pound
  Chopped fresh mushrooms 1 Cup (16 tbs)
  Onion 1 Medium, chopped
  Cooked rice 3 Cup (48 tbs) (Cooked Without Salt And Fat)
  Nonfat low salt ricotta cheese 1 Cup (16 tbs)
  Chopped spinach 10 Ounce, thawed and well drained (1 Package)
  Canned sliced black olives 2 1⁄4 Ounce, drained (1 Can)
  Pine nuts 1⁄4 Cup (4 tbs), toasted
  Garlic 2 Clove (10 gm), minced
  Ground oregano 1 Teaspoon
  Lemon pepper 1 Teaspoon
  Phyllo dough sheets 12
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 thoroughly heated.
Working with 1 phyllo sheet at a time, spray 1 sheet 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 at end of strip.
Repeat with remaining phyllo sheets and rice mixture.
Place triangles, seam sides down, on baking sheets coated with cooking spray.
Coat top of each triangle with cooking spray.
Bake at 400°F 15 to 20 minutes or until golden brown.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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