Grilled Chicken & Corn Fillo Wrap

Monthly Fillo Recipe Madness
Contest Month: July
Required Ingredient: corn
Monthly Theme: grilling

Ingredients
2 Ears of White Sweet corn on The Cobb
4 Grilled Boneless Skinless Chicken Thighs
Garlic Olive Oil
2 tsp chopped Garlic
5 Leaves of fresh Basil
1/3 Cup Mayo
1 Cup Monterey Jack Cheese
1/4 Cup grated Parmesan Cheese
3 Egg Yolks
18 Sheets of Fillo Dough - thawed

Instructions
Baste corn on the cobb and chicken with Garlic Olive Oil and place on grill for 15 minutes. Preheat oven to 375 degrees. In a mixing bowl add chopped garlic, basil, mayo, both cheeses, and egg yolks and stir until mixed well. Slice corn off the cobb and cut the chicken into bite size pieces and add to mixture. Mix well. Baste Garlic Olive oil on half of a sheet of fillo and fold in half. Baste olive oil on the top of that sheet and repeat this step two more times adding each sheet on the top of the other for a total of three sheets. The final sheet add 1/2 cup of the chicken and corn mixture and fold fillo in half then fold edges to seal them. Repeat the process and place all wraps on a cookie sheet and bake for 25 - 35 minutes or until golden brown. Serve with some sprinkled parmesan cheese on top and add a sprig of fresh basil if desired.

Fillo product
Fillo dough

Serving
Serves 5-6

Prep Time
15-30 minutes

Cuisine
American

Occasion
Anytime

Meal
Dinner

Course
Main course



keywords: Fillo, Chicken, Corn, Fresh Basil