Chicken Cigar Wraps With Paprika Sauce Recipe

Name: Chicken Cigar Wraps With Paprika Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground chicken; 2 shallots, chopped; 2 teaspoons Marsala wine; 1 tablespoon paprika; 4 teaspoons ground cumin; 1 teaspoon garlic powder; 2 teaspoons red pepper flakes; 1 (16 ounce) package frozen phyllo dough, thawed; 2 tablespoons finely chopped fresh parsley; 1/2 cup butter, melted; 1/4 cup chicken broth; 1/4 cup heavy cream; 3/4 cup sour cream; 2 tablespoons paprika; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper

Servings: persons

1 pound ground chicken
2 shallots, chopped
2 teaspoons Marsala wine
1 tablespoon paprika
4 teaspoons ground cumin
1 teaspoon garlic powder
2 teaspoons red pepper flakes
1 (16 ounce) package frozen phyllo dough, thawed
2 tablespoons finely chopped fresh parsley
1/2 cup butter, melted
1/4 cup chicken broth
1/4 cup heavy cream
3/4 cup sour cream
2 tablespoons paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

1
Preheat the oven to 425 degrees F (220 degrees C).
2
In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
3
Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.
4
Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
5
While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound ground chicken, 2 shallots, chopped, 2 teaspoons Marsala wine, 1 tablespoon paprika, and more.

Yes, Chicken Cigar Wraps With Paprika Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cigar Wraps With Paprika Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions