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.
Ingredients
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
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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.
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Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
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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.
