Lightened-Up Buffalo Chicken Phyllo Turnovers

Lightened-Up Buffalo Chicken Phyllo Turnovers

 

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Prep time

25 mins

Cook time

12 mins

Total time

37 mins

 

Author: Dara Michalski | Cookin' Canuck

Serves: Serves 18

Ingredients

• 3 oz. light cream cheese, softened
• 4½ tbsp nonfat Greek yogurt
• 1½ cup diced cooked chicken breast
• 3 tbsp (or more) hot sauce, to taste
• 3 tbsp crumbled bleu cheese
• 3 tbsp minced flat-leaf parsley
• ¼ tsp salt
• 1½ rolls Athens Fillo Dough (3/4 box), defrosted
• Cooking spray

Instructions

1. Preheat the oven to 375 degrees F.
2. In a medium bowl, using a fork, mix together the cream cheese and Greek yogurt until smooth.
3. Stir in the diced chicken breast, hot sauce, bleu cheese, parsley and salt. Taste and add more hot sauce, if desired.
4. Lay 1 sheet of the fillo dough on a large cutting board and lightly coat with cooking spray. Top with another sheet fillo dough, coat with cooking spray and repeat with one more layer of fillo dough and cooking spray.
5. While working with the individual sheets of fillo dough, cover the rest with a damp towel so it doesn’t dry out.
6. Cut the dough lengthwise in thirds. Place a scant 2 teaspoons of the buffalo chicken mixture about 1 inch from the bottom of section of dough. Fold the dough over top of the chicken mixture to form a triangle. Continue to fold, maintaining the triangle shape until the end of the dough is reached. Repeat with the other two strips of dough. Place on an ungreased baking sheet.
7. Repeat with the remaining dough and chicken mixture.
8. Bake until the turnovers are golden brown, 12 to 15 minutes. Serve.

Notes

Weight Watchers Points: 3 (Points+), 2 (Old Points)

Nutrition Information

Serving size: 2 turnovers | Calories: 105.5 cal | Fat: 1.7g | Saturated fat: 0.8g |Carbohydrates: 16.0g | Sugar: 1.3g | Sodium: 207.3mg | Fiber: 0.4g | Protein: 5.6g |Cholesterol: 10.9mg