just me

MexiGreek Phyllo Wraps

In Breads / Grains, Chicken, Uncategorized on May 26, 2010 at 4:31 pm
phyllo wrap

Betcha never heard of MexiGreek food before!

Okay, I totally made this one up. Even the name. MexiGreek. What the bleep is that? I’m so goofy. This dish is almost totally Mexican, but because of the phyllo dough, I couldn’t just call it a burrito. I had to acknowledge the Greekness somehow. So, MexiGreek.

It’s a lighter, healthier version of a burrito, made from the leftovers of a couple of previous dinners. They taste great, and there light enough that you can even serve them as a side dish if you make them smaller. Know what? You could even make them like little eggrolls, and they would be MexiGreekese.

Phyllo Wraps


16 sheets phyllo dough

cooking spray

2 tablespoons olive oil

2 cups shredded chicken

4 diced Roma tomatoes

1/2 cup chopped onion

2 cloves garlic, pressed

2 cups chopped polenta

1 cup tomatillo sauce or salsa verde

1 roasted pepper (bell or poblano work), chopped

1/4 cup cilantro, chopped

guacamole, sour cream, and chopped cilantro for garnish


Preheat oven to 350, and spray a cookie sheet with cooking spray. Set aside.

Saute the onion in the oil over medium heat until tender.

Add the tomatoes, garlic, chicken, and pepper, and cook until tomatoes are soft, about 7 minutes.

Tranfer mixture to a large bowl, and add polenta, tomatillo sauce, and cilantro. Mix well.

Stack 4 sheets of phyllo dough, spraying each sheet with cooking spray and pressing down to form a seal. Spoon about 1/4 of the mixture onto the dough, towards one end.

Roll up the sides of the dough, then begin rolling like a burrito, finishing seam side down. Repeat the process until you have four wraps.

Place the wraps carefully on your prepared cookie sheet, and bake for about 20 minutes, or until heated through.

Garnish with cilantro, guacamole, and sour cream.

This is what they look like all rolled up. Pretty!


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