Orchard Girls

Wednesday, September 17, 2014

WWEW: Chicken Egg Roll filling in Fillo Cups

Good Morning! Today I am sharing with you a tasty recipe that Daniel and I made earlier this week, and it turned out great!
Okay, so originally we wanted to make chicken egg rolls (which we did make), but I had gotten fillo wraps, which I had never even heard of before, but I thought it would work. It did! Well, mostly. Fillo dough is incredibly thin and pretty hard to work with, but making these cups were pretty simple and they tasted great, too! Won ton wraps would work just as well. Here is what I did....
-7 half boneless chicken breasts
-1/3 onion (chopped/minced) OR onion powder
-1 can chicken broth
-2 teaspoons of minced garlic OR garlic powder
- 5 cans of water (chicken broth can)
-1 package of Asian chopped salad (10.5oz) including dressing
-4 sticks of celery (chopped/minced)
-1/3 cup of soy/teriyaki sauce
-1 package fillo dough (thawed)
Directions: (*preheat oven to 400*)
Put all ingredients (except fillo dough) into your slow cooker and cook on low 7-8 hours. After 6-7 hours take chicken out and shred/cut. When done cooking use a large spoon with holes to empty out all the chicken mixture. 
To make the fillo cups spray cupcake pan with non-stick spray. Cut your fillo (aobut 5 sheets) into circles. I used a extra large mug to trace and cut the fillo. Put a couple spoonfuls of chicken mixture in the center of the circle and fold up and place them in the cupcake pan. 
Put cupcake pan in pre-heated oven for 10-12 minutes. And that's it! I used the extra liquid from the chicken mixture to make rice while the chicken egg roll cups were baking, and it turned out yummy!
Thanks for stopping by and for checking out this recipe! Feel free to check out our other recipes HERE! Have a lovely Wednesday :)

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