Crispy Chicken Filo Parcels

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Flaky, golden filo chicken parcels stuffed with juicy chicken and crunchy veggies - your new favorite baked finger food!

Prep Time1

Cook Time20

Thaw filo (if frozen)12

Course: Appetizer, Main Course

Cuisine: American, British

Servings: parcels

Calories: 351kcal

Author: Adina

Thaw filo (if frozen): Remove filo from the freezer and let sheets thaw in the refrigerator for several hours or overnight. Bring to room temperature before using. Keep sheets covered with a slightly damp towel to prevent drying.
10 sheets filo dough

Preheat the oven to 400°/ 200°C and line the baking sheet with parchment paper.
Marinate chicken: Cut the chicken into small pieces (slightly smaller than bite-sized). Combine them with soy sauce, sugar, chili flakes, Chinese five-spice powder (if using), and small pinches of salt and pepper. Let them sit in a bowl while you prepare the rest of the ingredients.
12.5 oz boneless skinless chicken breast + 2 tablespoons soy sauce + ½ teaspoon granulated sugar + ¼ teaspoon red chili flakes + a pinch of Chinese five-spice powder + a pinch of each salt and pepper

Prepare the vegetables: Shred the cabbage thinly, julienne the carrots and the pepper, thinly slice the green onions, and mince the garlic.
9 oz green cabbage + 1 large red bell pepper + 9 oz carrots + 3 spring onions + 2 fat garlic cloves
Sauté the vegetables: Heat the oil in the skillet or pan. Add the vegetables and sauté them for about 5 minutes or until softer. Add soy sauce, sriracha, and nigella seeds (if using). Stir to combine, adjust the taste with salt and pepper, and transfer them to a bowl so they can cool a bit faster. Let them cool for about 5 minutes.
2 tablespoons olive oil + 2 tablespoons soy sauce + 1 tablespoons sriracha + 1 teaspoon nigella seeds + fine sea salt and black ground pepper

Divide filling: Divide the marinated chicken and vegetables into 5 equal portions. A simple way to do this is to spread the chicken in a bowl or on a plate and create 5 roughly equal piles, then do the same with the vegetables.
Prepare filo: Place 1 sheet of filo on the counter and brush lightly with oil. Fold it in half widthwise and brush it again with oil. Keep the other filo sheets covered with a damp towel until you are ready to use them.
2-3 tablespoons olive oil
Fill and roll: Place one portion of vegetables along the short edge of each filo sheet, leaving a ¾ inch/ 2 cm margin. Top with one portion of chicken. Fold the free sides over the filling, then roll the sheet from the short edge to form a parcel, keeping the seam underneath.
Repeat for all the remaining sheets to have a total of 5 rolls.

Arrange filo parcels on the baking sheet: Place the filo rolls seam-side down on the prepared baking sheet. Brush tops lightly with oil or butter.
Bake the chicken filo parcels for about 20 minutes, until golden and crispy.

Filo: If using Athens filo (frozen about 9 oz/ 250 g pack): Sheets are 9x14 inches/ 22 × 35 cm, thinner than some other brands. Thaw according to package instructions before use. If using another brand, try to match sheet size and thickness as closely as possible. Adjust folding or filling if sheets are larger or smaller.
Thaw filo: Place the filo in the refrigerator overnight to thaw slowly. Then let it sit at room temperature for a few hours until the sheets are pliable. Do not thaw at room temperature from the beginning, as this can make the sheets brittle and prone to cracking.