For a richer flavor, consider using clarified butter for brushing the phyllo dough. If you don't have Marsala wine, dry sherry can be used as a substitute. Adjust the amount of red pepper flakes and cayenne pepper to suit your spice preference. The paprika sauce can be made ahead of time and gently reheated before serving. For a vegetarian option, substitute the ground chicken with finely chopped mushrooms or lentils.
Chicken Cigar Wraps with Paprika Sauce
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PREP TIME20 mins
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COOK TIME18 mins
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TOTAL TIME38 mins
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SERVING16 People
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VIEWS22
These delightful Chicken Cigar Wraps offer a symphony of savory chicken and aromatic spices, encased in delicate, flaky phyllo pastry. Baked to golden perfection and served with a vibrant paprika-infused cream sauce, they are an irresistible treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol25 mg
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Fiber4 g
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Protein6 g
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Saturated Fat6 g
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Sodium389 mg
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Sugar8 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02
StepIn a medium bowl, combine the ground chicken, shallots, Marsala wine, paprika, cumin, garlic powder, and red pepper flakes. Mix well to ensure all ingredients are evenly distributed. (5 minutes)
03
StepOn a clean, flat surface, lay out one sheet of phyllo dough. Brush it lightly with melted butter. Place another sheet of phyllo dough on top of the buttered sheet. (3 minutes)
04
StepAlong the long edge of the phyllo sheets, form a 1/2 inch thick strip of the chicken mixture. Carefully roll the phyllo dough around the chicken mixture, creating a long cigar shape. Dab the end of the dough with a little melted butter to seal the roll. (7 minutes)
05
StepUsing a sharp knife, cut the long roll into 3-inch sections, creating individual cigars. You should yield approximately 3 cigars per roll. (3 minutes)
06
StepArrange the cigars in a baking dish, ensuring they are not overcrowded. Repeat the process with the remaining dough and chicken filling. (15 minutes)
07
StepBake in the preheated oven for 18 minutes, or until the phyllo dough is deep golden brown and wonderfully crispy. (18 minutes)
08
StepWhile the cigars are baking, prepare the paprika cream sauce. In a small saucepan over medium heat, whisk together the heavy cream, sour cream, paprika (for the sauce), salt, and cayenne pepper. Heat gently, stirring constantly, until the sauce is heated through. Be careful not to boil. (8 minutes)
09
StepRemove the sauce from the heat. Once the cigars are baked, remove them from the oven and let them cool slightly before serving. Serve hot, accompanied by the creamy paprika sauce for dipping.
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Kelsi Hauck
Jun 22, 2025These chicken cigars were a hit at my party! The paprika sauce is addictive!
Cydney Haag
Jun 3, 2025The phyllo dough was a bit tricky to work with, but the end result was well worth the effort.
Annabelle Daugherty
Jun 1, 2025I added a pinch of smoked paprika to the chicken mixture for an extra layer of flavor – delicious!
Tabitha Turner
May 13, 2025My kids loved these! I made a batch with less spice for them.
Abigail Glover
Apr 15, 2025The recipe was easy to follow, and the cigars turned out perfectly crispy. Will definitely make again!