Wednesday, January 18, 2012

mexicali phyllo wraps ~ chipotle cilantro cream


round two of game day snackies - aren't you excited
... i can't believe i just used the word snackies
moving on

mexicali phyllo wraps made a very welcome appearance on sunday
i love the simple combination of flavors these wraps have

make a little or allot - you can customize this recipe to do either
don't you just love that - you can also customize the filling
to sum it up this is a very customizable recipe

for my mexicali wraps my filling of choice was a combination of:
black beans, corn, cumin, red onion, prepared salsa & lime juice

phyllo, fillo - why do we make things so complicated
lets pick a spelling and stick with it
i am going with phyllo - i think it looks prettier
out of all the phyllo dough i have worked with i like this one best : Apollo Fillo
(and no one even bribed me to say that!)
these are easier to work with as they are a bit thicker and seem to be a tad wider that other phyllo dough i have worked with - these are much more forgiving

the dough is brushed with vegetable oil then folded in half
brush again with oil, fold the half in half
brush one more time, and fold in half
once you get the hang folding the triangles the process moves along pretty quickly

2 different topping options
vegan sour cream, chipotle pepper & cilantro

second :
a simple mixture of avocado & lime

both equally amazing
this i would imagine, would freeze & reheat really well
i ended up freezing a few for later
- i will let you know how that worked out for me

if i was the type of girl that threw a super bowl party - these would definitely make the cut
but i am the type of girl that throws scrabble parties instead
or cinco de mayo - now that is a party that we never miss
i see margaritas, fried plantains & mexicali wraps in my future on may 5th


Mexicali Phyllo Wraps ~ Chipotle Cilantro Cream
makes 10 wraps/triangles

you will need:

for the wraps
  • 1 tsp olive oil
  • 1/2 cup frozen or fresh corn
  • 1/4 cup diced red onion
  • 1 cup black beans
  • 1/2 cup prepared salsa
  • 1 tbsp cumin
  • juice of 1/2 a lime
    5 sheets thick phyllo
  • 1/2 cup vegetable oil for brushing phyllo
for the chipolte cilantro cream
  • 2 tbsp vegan sour cream
  • 1 chipotle pepper minced
  • 1/2 tsp cilantro

for the avocado topping
  • 1 avocado
  • 1/2 lime
  • in a small pan heat olive oil over medium heat - add onion and saute about a minute
  • add corn through lime - remove from heat
  • with a pastry brush, brush your first sheet of phyllo; fold in half, brush again, fold in half, brush again, fold in half: you have created a long skinny rectangle
  • take about 1 tsp of filling and place in a top corner of phyllo- fold corner to create a triangle and continue folding back & forth keeping the triangle shape - once you reach the half way point of the first sheet cut and repeat with the second half. repeat all steps with the 4 remaining sheet - resulting in 10 triangles. check out this tutorial if i have confused you!
  • line a baking sheet with parchment and place triangles on sheet - bake in a preheated 350* for 30 minutes or until golden brown
  • to make your chipolte cilantro cream - combine all ingredients and mix well
  • to make your avocado lime - remove avocado from skin and the pit- place in a mini food processor and process with lime until desired consistency is reached



  1. These sound so good! Simple, too - I like that. It's funny, but I don't usually think of using phyllo dough even though it has so many awesome applications.
    This is definitely going on the menu for next week. :)

    1. I know!I had some left over from the lebanese Baklava I made for Christmas and figured I better use it before it ends up in the deep dark bottomless hole of the fridge only to emerge next Christmas :-)

  2. Beautiful and delicious and wonderful way to use up the unused phyllo (from whenever) that was buried in my freezer as well. Thanks for the inspiration!

    1. Aww thanks Kelly & THANK YOU for becoming a follower :-)

      ...I am glad to know that I am not the only one out there with the buried alive freezer finds!

  3. These SNACKIES sound awesome, Heather! Trying to think what I can do for the dough so I can eat it...because in all honesty, I just want something to dip into that chipotle cilantro cream--sounds heavenly! <--and I cannot believe that I just said heavenly.

    1. The Chipotle Clinatro Cream would be Amazing on your bread with Avocado & baby spinach - maybe some tomato mmmm - now I'm hungry for that very sandwich

  4. Ooooo wow! These look delicious!!! I adore Mexican flavours. The cilantro cream looks lovely.

    My favourite restaurant serves an incredible vegan mexican breakfast. You get cilantro cream, homemade salsa and homemade guacamole. Everything is served with adorable, yummy quinoa patties, black beans and tortillas. I've been looking for a good cilantro cream to duplicate the mexican breakfast at home. Thanks! :)

    Hope you are having a great week :)

    1. You have to tell me where you go to breakfast - I would give my left arm to have someplace like that close by for a Sunday morning out- my mouth is literally watering!

      My week has been good so- though I am looking forward to the weekend so I can test out me new donut pan and mini tartlett pans!

  5. i am loving this game day series! absolutely gorgeous pictures, and that delicious cilantro chipotle cream! this would make a great weekend brunch spread.

    1. I am so glad you like the Game Day treats - more to come, I promise!

      The cilantro chipotle cream was so good!

  6. These look so delicious - I am sure they are totally healthy for you and your photography is brilliant :)

    1. Thank you Uru - they are fairly healthy but were definitely fun to photograph!


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