Curry Lime Chicken Phyllo Rolls

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Olive Oil
• 1 whole Small Onion, Sliced
• 2 whole Scallions, Chopped
• 3 cloves Garlic, Minced
• 2 teaspoons Curry Powder
• 2 cups Shredded, Cooked Chicken
• 1 Tablespoon Chopped Cilantro
• 1 whole Lime, Zested
• 2 Tablespoons Freshly Squeezed Lime Juice
• 1 teaspoon Salt
• ½ teaspoons Pepper
• 4 Tablespoons Melted Butter
• 8 whole Sheets Phyllo Dough
• ¼ cups Panko Or Plain Dry Breadcrumbs

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a skillet over medium heat. Add the sliced onion and cook 4 minutes until softened. Add the minced garlic and curry powder and stir 1 minute.

2. Add the chopped scallions and cook 1 more minute. Remove from heat and stir in the shredded cooked chicken, chopped cilantro, lime zest, lime juice, salt and pepper. Let cool for 5 minutes.

3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

4. Lay one phyllo sheet on a clean work surface and brush it lightly with melted butter. Top with a second sheet and brush it with butter as well.

5. Sprinkle a thin layer of panko or plain dry breadcrumbs over the buttered phyllo. Spoon about a quarter of the chicken filling along one short edge, leaving a border.

6. Fold in the long sides, then roll the phyllo up tightly around the filling. Place the roll seam side down on the baking sheet and repeat with the remaining phyllo and filling to make four rolls.

7. Brush the tops of the rolls with any remaining melted butter. Bake 20 to 25 minutes until deep golden and crisp.

8. Let the rolls rest 5 minutes on the pan before slicing or serving.