Chicken Vegetable Phyllo Rolls

11 25 474
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Chicken Vegetable Phyllo Rolls
Health Rating


10 leaf Basil, fresh (chopped)
454 gm Chicken breast, boneless, skinless (sliced into 1/2-inch strips)
1 tsp Curry powder
1 clove(s) Garlic (minced)
3 spray (about 1/3 second) Olive oil cooking spray
1 package Phyllo dough (thawed, and cut in half)
1/4 cup chopped Red bell pepper
2 tsp Sesame seeds (for garnish)
1 tsp Soy sauce, low sodium
2 tsp Worcestershire sauce
1/2 cup Yellow onion (chopped)


Preheat oven to 350 degrees F. Coat a large baking sheet with olive oil cooking spray.

In a large mixing bowl, combine the garlic, onion, red bell pepper, Worcestershire sauce, soy sauce, curry powder, chicken, and chopped basil. Toss to mix well.

Spread a single sheet of phyllo dough on a work surface, and spray completely with olive oil. Place two or three strips of chicken along one narrow edge, along with some of the vegetable mixture. Roll up and place on a baking sheet seam side down. Repeat with remaining ingredients.

Spray the surface of the rolls with oil, and sprinkle with sesame seeds. Bake until lightly golden, about 15 minutes.

If desired, serve with fresh sliced tomatoes and steamed asparagus lightly dressed with walnut oil and lemon juice or vinegar.


Nutrition Facts

Per Portion

Calories 474
Calories from fat 88
Calories from saturated fat 20.3
Total Fat 9.8 g
Saturated Fat 2.3 g
Trans Fat 0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 4.6 g
Cholesterol 65 mg
Sodium 681 mg
Potassium 467 mg
Total Carbohydrate 64 g
Dietary Fiber 3.0 g
Sugars 1.8 g
Protein 34 g

Dietary servings

Per Portion

Grain 5.7
Meat 1.3
Vegetables 0.4

Energy sources