Healthy Ramadan Recipe – Chicken Phyllo Fingers

These Chicken Phyllo Rolls are a healthy take on Meat and Chicken Samosas. They make a perfect healthy iftaar during this month of Ramadan. Serve them along with your favorite dipping sauce, or chutney.

Phyllo is a thin dough made mainly of flour and water, mixed to a stiff paste, and machine-rolled. It has been used for centuries in Greece and the Middle East to make sweet and savory dishes. It is easily available in major grocery stores in the freezer section. Today I have a simple chicken filling for the rolls. You can experiment and try different fillings too.

Chicken Phyllo Fingers
Makes – approx 12 rolls


Phyllo Pastry Sheets – 12
For brushing the rolls – Milk, or Olive oil, or lightly beaten egg
Boneless Chicken Breasts – 2, cubed into small pieces
For Marinade:
Ginger Garlic paste – 2 tsp
Red Chilli powder – 2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Garam Masala powder – 1 tsp
Cilantro and Mint – finely chopped, 3-4 tbsp
Juice of 2 lemons


1. The night before you plan to cook these, put the frozen phyllo pastry in the fridge to defrost. Take the packet out of the fridge the next morning two hours before you plan to use it to bring to room temperature, otherwise the sheets will stick together..
2. In a mixing bowl, add chicken and the rest of the ingredients for the marinade. Mix well and keep aside.

3. In a pan at medium high heat pour oil and as soon as it warms up add the chicken and cook covered while stirring occasionally until tender. Add chopped cilantro and mint. Mix. Let cool. Once cool, either chop it up into tiny bite size pieces, or shred it. Keep aside.

4. Preheat oven to 375° F. Unroll the phyllo and lay it flat on a clean, dry surface. Place one sheet of phyllo on work surface, keep remaining phyllo sheets covered with damp towel to keep from drying out. Using a pastry brush, apply either olive oil, or milk, or lightly beaten egg all over the sheet. Place about 2-3 tablespoons of cooked chicken in the center of the narrower side. Fold the two edges towards the center. Now roll it up into a log. Brush the top with either olive oil, or milk, or lightly beaten egg. Arrange on a rimmed baking tray lined with aluminium foil. Bake until phyllo is golden brown, 15 to 20 minutes. Let cool slightly before serving.


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6 Responses to “Healthy Ramadan Recipe – Chicken Phyllo Fingers”

  1. Asalam walaikum mona,
    so good to read your posts. I have been wondering what to do with phyllo pastry lying in my freezer and your posts comes at the right time. Thank you.

  2. Great alternative to all the deep fried iftari! Looks yummy!

  3. Asak Mona,
    Ramadan Kareem.
    Your website has been a big support in my quest to learn Hyderabadi cooking, as my husband is Hyderabadi while I am not, but now thanks to you I can attempt to make the kinds of meals he enjoys.

    Your recipes are like the words of a friend and the entire blog reads like a warm hug. For all your efforts, I want to say thank you and give dua that may you and your family always be blessed!

  4. lip smackingly scrumptious and certainly healthier than the usual, a must try 🙂

  5. Mona,thanks for the recipe.can we make them in large batches and freeze them?
    Will they turn out perfect when we bake them later after freezing?

  6. Assalaam alaikum Mona,
    Wish i’d seen this recipe before. I had a major struggle with DH about deep fried food at Iftaar. Despite my best attempts, some stray frying did occur, the kids enjoyed it, and I virtuously ate channay or whatever. Baking would also cut down on the cooking time since they all get done at the same time. Post Ramadan, I will probably make this as a starter for a party.
    Thanks a lot, what a great idea.

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