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Spicy Chicken Phyllo Rolls


From Diabetics & You Fall 2012 Magazine

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Rate this recipe 4.2/5 (21 Votes)


  • 1 tablespoon canola oil
  • 1 1/4 pounds ground chicken
  • 1 Vidalia onion,finely chopped
  • 1 (4-oz) can chopped mild green chilies
  • 1 (1-oz) package saltfree taco seasoning
  • 2 garlic cloves, minced
  • 1 cup reduced-fat shredded sharp cheddar cheese
  • 2 tablespoons reducedfat sour cream
  • 1/4 cup fresh cilantro,chopped
  • 4 scallions, finely chopped
  • 16 (9x14) sheets frozen phyllo dough, thawed
  • 1 cup low-sodium mild green salsa



Step 1

Preheat oven to 375°F. Spray two
baking sheets with nonstick spray.
2. Heat oil in a large nonstick skillet over
medium-high heat. Add chicken, onion,
chilies, taco seasoning and garlic. Cook,
stirring occasionally, over medium heat,
until the chicken is browned and any
liquid has completely evaporated, about
8 minutes. Remove from heat. Stir in
cheese, sour cream, cilantro and scallions,
mixing with a fork until well blended.
3. Place one sheet of phyllo with the short
side facing you on a work surface. (Cover
remaining phyllo with plastic wrap to keep
from drying out.) Lightly spray the phyllo
sheet with nonstick spray, then fold it in half
lengthwise. Place about 2 tablespoons of
filling in the center of the bottom end of the
phyllo. Roll up jelly-roll fashion. Place the
roll, seam-side down, on the baking sheet.
Lightly spray the roll with nonstick spray.
4. Repeat with remaining phyllo
sheets, filling and cooking spray
to make a total of 16 rolls.
5. Bake until the filling is hot and the
rolls are lightly golden, 20–25 minutes.
Let cool 5 minutes, then cut each
roll in half. Serve with the salsa.

Per serving [2 rolls (4 halves)
with 2 tablespoons of salsa]:
390 calories; 17 g total fat (2.5 g saturated
fat, 0 g trans fat); 60 mg cholesterol;
390 mg sodium; 31 g total carbohydrate;
3 g dietary fiber; 22 g protein
Dietary exchanges:
2 starch, 1 medium-fat meat,
1 lean meat, 11/2 fat, 1/2 vegetable

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