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Chicken filo wraps
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Transform store-bought barbecue chicken into delicious and elegant filo wraps.
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, trimmed, washed, thinly sliced
  • 1 bunch asparagus, ends trimmed, cut into 3cm pieces (see note )
  • 1 bunch English spinach, trimmed
  • 500.00 ml shredded barbecued chicken
  • 40g butter, chopped
  • 40.00 ml plain flour
  • 257.50 gm milk
  • 125.00 ml grated cheddar cheese
  • 40.00 ml dill sprigs, chopped
  • 8 sheets filo pastry
  • olive oil cooking spray
  • 120g camembert cheese, cut into 12 slices
  • 1 egg, lightly whisked
  • dressed salad leaves, to serve
Instructions:
  • In a large non-stick frying pan over medium heat, sauté leek in oil for 5 minutes, stirring occasionally. Add asparagus and cook for 1 minute. Toss in spinach and cook until just wilted. Transfer to a large bowl, mix in chicken, and chill covered until needed.
  • In a saucepan over medium heat, melt butter until bubbling. Stir in flour and cook for 1 minute. Take off heat and whisk in milk.
  • Return the mixture to the heat and stir continuously for 3 minutes or until the sauce reaches a boil. Take it off the heat and gently fold in the cheddar cheese and dill. Season generously with salt and pepper.
  • Preheat your oven to 200°C and prepare a baking tray with parchment paper.
  • Take the chicken mixture out of the fridge and generously pour the creamy cheese sauce over it. Mix everything together until everything is well coated.
  • Allow to cool down until it reaches room temperature.
  • Lay down 1 pastry sheet on a clean surface and lightly spray with oil. Layer another pastry sheet on top. Spread a quarter of the filling along one long edge, leaving a 5cm border at both short ends. Place 3 slices of camembert on top. Brush the pastry edges with egg. Fold the long edge over the filling and roll up the pastry to seal. Brush the top of the rolls with egg, sprinkle with pepper, and place on a tray. Repeat the process with the remaining pastry, filling, camembert, and egg.
  • Bake filo wraps for about 20 minutes until they are golden and crisp. Then, slice the wraps in half and enjoy with a side of salad.

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