Chicken Cigar Wraps with Paprika Sauce

Delicious, flavorful chicken mix is wrapped up in phyllo dough, baked and served with a creamy, spicy sauce. Serve hot as an appetizer or main course.

• Preparation Time: 20 mins
• Cooking Time: 18 mins
• Total Time: 38 mins
• Calories: 290 Calories

Ingredients

• ½ teaspoon salt
• ½ cup butter, melted
• ¾ cup sour cream
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ cup heavy cream
• 2 tablespoons paprika
• 1 tablespoon paprika
• ¼ cup chicken broth
• 1 pound ground chicken
• 2 tablespoons finely chopped fresh parsley
• 4 teaspoons ground cumin
• 2 shallots, chopped
• 2 teaspoons red pepper flakes
• 1 (16 ounce) package frozen phyllo dough, thawed
• 2 teaspoons Marsala wine

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.

Step 3

Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.

Step 4

Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.

Step 5

While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.