Chicken Phyllo Wraps
- 1 pound ground chicken
- 1 cup mushrooms chopped, fresh
- 1 medium onions chopped
- 3 cups rice cooked
- 1 cup ricotta cheese non-fat, low-salt
- 10 ounces spinach, frozen thawed, chopped and well drained
- 1 can black olives sliced, : drained
- 1/4 cup pine nuts toasted
- 2 cloves garlic minced
- 1 teaspoon oregano ground
- 1 teaspoon lemon pepper
- 12 each phyllo (filo) pastry sheets
- 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.
chicken, mushrooms, onions, rice cooked, ricotta cheese non, spinach, black olives, nuts, garlic, oregano ground, lemon pepper, phyllo
Taken from recipeland.com/recipe/v/chicken-phyllo-wraps-37446 (may not work)