Chicken and Rice Phyllo Wraps

The moist chicken and rice filling can be prepared ahead, then wrapped and baked at the last minute.

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  •  Vegetable cooking spray
  • 1 lb (500 g) ground chicken
  • 1 cup (250 mL) chopped fresh mushrooms
  • 1 medium onion, chopped
  • 3 cups (750 mL) cooked U.S. rice
  • 1 cup (250 mL) light ricotta cheese
  • 1 pkg (10 oz/284 g) fresh spinach, trimmed
  • 1/4 cup (50 mL) sliced black olives
  • 1/4 cup (50 mL) pine nuts, toasted*
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) each: grated lemon rind and dried oregano
  • 12 phyllo pastry sheets
  1. Coat large skillet with cooking spray; place over medium-high heat until hot. Add chicken, mushrooms and onion: cook 2 to 4 minutes until chicken is no longer pink and vegetables are tender. Reduce heat to medium. Add rice, ricotta cheese, spinach, olives, pine nuts, garlic, lemon rind and oregano; cook stirring 3 to 4 minutes until well blended and thoroughly heated.
  2. 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 (175 mL to 250 mL) 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.
  3. Place triangles, seam side down, on baking sheets coated with cooking spray. Coat tops of each triangle with cooking spray. Bake at 400°F (200°C) 15 to 20 minutes or until golden brown. Serve immediately.

*To toast nuts, place on baking sheet. Bake at 350°F (180°C) 5 to 7 minutes or until lightly browned, stirring occasionally.