Ingredients
Scale
- 2 (5 ounce) skinless, boneless chicken breast halves
- 3/4 cup hot pepper sauce (such as Frank’s), divided
- 6 sheets phyllo dough
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 2 tablespoons distilled white vinegar
- 1/2 cup light garlic-flavored cream cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking sheet.
- Season chicken breasts with salt and pepper. Cook in 1 tablespoon olive oil over medium heat until fully cooked, about 6–8 minutes per side. Let cool slightly and shred the chicken.
- Toss shredded chicken with 1/2 cup of hot pepper sauce and distilled white vinegar.
- Prepare the phyllo dough: lay one sheet on a clean surface, brush lightly with olive oil. Repeat with remaining sheets, layering them carefully.
- Spread the garlic-flavored cream cheese evenly along one edge of the phyllo stack. Place some buffalo chicken mixture on top of the cream cheese.
- Fold phyllo over the filling to form wraps and seal the edges.
- Brush tops lightly with remaining olive oil and bake for 15–20 minutes, or until golden and crisp.
- Serve warm with extra hot sauce if desired.
Notes
Keep phyllo covered under a damp towel while working to prevent drying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg