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Chicken Filo Wraps Recipe

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This recipe for Chicken Filo Wraps is from What's Cooking at Brewer Island Elementary School, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. mayonnaise (low fat)
3 T. drained, chopped sundried tomatoes
2 T. fresh basil, chopped
3 cloves garlic, minced
1/2 C. grated parmesan cheese
1/4 tsp. pepper
6 skinned, boned chicken breast halves, cut into chunks (raw)
1 box filo dough, thawed
Lots of melted butter (start with 1 cube)
Directions:
Directions:
Mix all ingredients together except dough and butter.
Place one sheet of dougn on flat surface and butter one half of one side of the dough. Fold the short end to meet the other short end (Don't fold it the other way as it will make a really skinny rectangle.) Turn one-quarter turn so the short end is facing you and brush with butter.
Place a few tablespoons of the mixture on the end nearest you and fold like a burrito. Butter the last flap before folding it over to seal it.
At this point you can freeze the wraps (separated by wax paper and wrapped in foil) or bake them.
Preheat oven to 375ºF. Place finished filo wraps on a rimmed cookie sheet sprayed with cooking spray. Brush top with melted butter before baking.
Cook 30 minutes (longer if frozen). Finished when golden brown on outside.
Personal Notes:
Personal Notes:
When working with filo dough, keep whatever dough you are not using covered with a damp towel to prevent it from drying out.

 

 

 

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