Buffalo Chicken Phyllo Wraps

Ingredients

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

• 2 (5 ounce) skinless, boneless chicken breast halves
• 1/4 cup hot pepper sauce (such as Frank's RedHot®)
• 6 sheets phyllo dough
• 1 tablespoon olive oil
• salt and pepper to taste
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)
• 2 tablespoons distilled white vinegar
• 1/2 cup light garlic-flavored cream cheese
• 1 tablespoon olive oil

Directions

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

1. Preheat the oven to 375°F (190°C). Lightly oil a baking dish. Season the chicken breasts with salt and pepper, then place them in the dish and spoon 1/4 cup hot pepper sauce over them, turning once to coat.

2. Brush the chicken with 1 tablespoon olive oil reserved for that purpose if needed, then bake for 20 to 25 minutes until the thickest part reaches 165°F (74°C). Rest 5 minutes, then shred with two forks.

3. While the chicken rests, whisk the 1/2 cup hot pepper sauce, distilled white vinegar and light garlic-flavored cream cheese in a bowl until smooth. Add the shredded chicken and stir to coat evenly.

4. Lay one phyllo sheet on a clean surface and keep the rest covered with a damp towel. Brush the sheet lightly with a little olive oil from the remaining 1 tablespoon.

5. Spoon one-sixth of the chicken mixture along the short edge of the phyllo, fold in the sides, and roll tightly into a wrap. Repeat with the remaining sheets and filling.

6. Place the wraps seam side down on a lined baking sheet, brush the tops with any remaining oil, and bake at 375°F (190°C) for 10 to 12 minutes until golden and crisp. Serve warm.