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Chicken Cigar Wraps with Paprika Sauce
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Prep Time:
20 minutes
Cook Time:
18 minutes
Total Time:
38 minutes
Savory chicken wrapped in flaky phyllo pastry, baked to perfection and paired with a creamy, spicy sauce. Perfect as a hot appetizer or main dish.
Ingredients:
  • 1 pound ground chicken
  • 2 shallots, chopped
  • 2 teaspoons Marsala wine
  • 1 tablespoon paprika
  • 4 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 2 teaspoons red pepper flakes
  • 1 (16 ounce) package frozen phyllo dough, thawed
  • 2 tablespoons finely chopped fresh parsley
  • 0.5 cup butter, melted
  • 0.25 cup chicken broth
  • 0.25 cup heavy cream
  • 0.75 cup sour cream
  • 2 tablespoons paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon cayenne pepper
Instructions:
  • Turn up the oven to a toasty 425 degrees F (220 degrees C).
  • Combine ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes in a medium bowl.
  • Start by laying out a phyllo sheet, brushing it lightly with melted butter, then placing another sheet on top. Next, create a 1/2 inch thick strip of the chicken mixture along one long side of the dough sheets. Roll it up like a cigar, sealing the end with a dab of butter. Cut into 3-inch sections to make cigars. You should end up with 3 cigars per roll. Transfer the cigars to a baking dish, and repeat the process with the remaining dough and filling.
  • Bake in the preheated oven for 18 minutes or until the rolls turn a deep golden brown and become crispy.
  • As the cigars bake, combine cream, sour cream, paprika, salt, and cayenne pepper in a saucepan over medium heat. Heat the sauce without boiling, then remove from heat and serve as a dip for the cigars.

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