How to Make Chicken Cigar Wraps with Paprika Sauce - A Step-by-Step Guide

Chicken Cigar Wraps with Paprika Sauce is a delicious and unique dish that combines tender chicken, flavorful spices, and a rich paprika sauce. This recipe is perfect for those who want to try something new and exciting in the kitchen.

These cigar wraps are a great way to incorporate flavor into your meals, and they are also easy to make. The combination of the juicy chicken with the smoky paprika sauce creates a mouthwatering dish that will impress your family and friends.

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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
  • ½ cup butter, melted
  • ¼ cup chicken broth
  • ¼ cup heavy cream
  • ¾ cup sour cream
  • 2 tablespoons paprika
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 18 mins
  • Total Time: 38 mins
  • Servings: 16
  • Yield: 16 appetizer servings

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
  • 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.
  • Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
  • 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.
  • Nutrition

    290 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 25mg
    • Sodium: 389mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 6g
    • Vitamin C: 5mg
    • Calcium: 54mg
    • Iron: 2mg
    • Potassium: 114mg