Thursday, September 4, 2014

Diabetic Recipe of the Week: Spicy Chicken Phyllo Rolls

Makes: 8 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
1 Tbsp. canola oil
1 1/4 lbs. ground chicken
1 Vidalia onion, finely chopped
1 4 oz. can chopped mild green chiles
1 1 oz. package salt-free taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 Tbsp. reduced-fat sour cream
1/4 cup fresh cilantro, chopped
4 scallions, finely chopped
16 9 by 14 sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa
1. Preheat oven to 375 degrees. Spray two baking sheets with nonstick spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chillies, taco seasoning, and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove from heat. Stir in cheese, sour cream, cilantro, and scallion, mixing with a fork until well blended.
3. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of the filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray.
4. Repeat with the remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls.
5. Bake until the filling is hot and the rolls are lightly golden, 20 to 25 minutes. Let cool 5 minutes, then cut each roll in half. Serve with the salsa.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
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Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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