Chicken Phyllo Wraps

Yields:	1 batch
Rate this Recipe

	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

Ingredients

1	pound	ground chicken
1	cup	mushrooms	chopped, fresh
1	medium	onion	chopped
3	cups	rice	cooked
1	cup	ricotta cheese	non-fat, low-salt
10	ounces	spinach, frozen	thawed, chopped and well drained
1	can	black olives	sliced, : drained
1/4	cup	pine nuts	toasted
2	cloves	garlic	minced
1	teaspoon	oregano	ground
1	teaspoon	lemon pepper
12	each	phyllo pastry sheets

Directions

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 3/4 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.

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