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Chicken Phyllo Wraps















Trans-fat Free, Good source of fiber


1 pound ground chicken
1 cup mushrooms
chopped, fresh
1 medium onions
3 cups rice
1 cup ricotta cheese
non-fat, low-salt
10 ounces spinach, frozen
thawed, chopped and well drained
1 can black olives
sliced, : drained
¼ cup pine nuts
2 cloves garlic
1 teaspoon oregano
1 teaspoon lemon pepper
12 each phyllo (filo) pastry sheets


Coat large skillet with cooking spray; heat over medium-high heat until hot.

Add chicken, mushrooms and onion; cook and stir 2 to 4 minutes or until chicken is no longer pink and vegetables are tender. Reduce heat to medium.

Add rice, ricotta cheese, spinach, olives, nuts, garlic, oregano and lemon pepper; cook and stir 3 to 4 minutes until well blended and throughly heated.

Working with 1 phyllo sheet at a time, spray with cooking spray; fold sheet in half lengthwise.

Place ¾ to 1 cup rice mixture on one end of phyllo strip. Fold left bottom corner over mixture; forming a triangle. Continue folding back and forth into triangle to end of strip.

Repeat with remaining phyllo and rice mixture.

Place triangles, seam side down, on baking sheet coated with cooking spray.

Coat top of each triangle with cooking spray.

Bake at 400 15 to 20 minutes or until golden brown.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 77817% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 149mg 6%
Total Carbohydrate 40g 40%
Dietary Fiber 4g 15%
Sugars g
Protein 81g
Vitamin A 71% Vitamin C 11%
Calcium 18% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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