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Smoked Turkey Phyllo Wraps

Total Time: 40 MIN Makes: 9 rolls
Prep Time: 25 MIN Cook Time: 15 MIN

Loaded with smoked turkey, cabbage and Pepper Jack cheese, these small and flaky phyllo rolls pack an irresistible mealtime punch.

  • 15 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 1 1/2 cups cooked smoked (or regular) deli turkey, finely chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/2 cup cabbage slaw, shredded
  • 1/3 cup tomato sauce
  • 1/4 cup scallions, finely chopped
  • 1/2 cup Pepper Jack Cheese, shredded
  • 2 tablespoons butter, melted
  • 2 tablespoon olive oil


Thaw one roll of phyllo following thawing instructions on the package. Preheat oven to 350ºF.

In a large bowl, combine turkey, chili powder, pepper, shredded cabbage, tomato sauce, scallions and cheese.

In a small bowl or ramekin, combine melted butter and olive oil. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on work surface with short side near you. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut the width of layered phyllo into 3 strips each 3″ x 14″.  Place about 2 tablespoons of filling at one end of phyllo strip, leaving 1″ from end and 1/2″ from each side free of any filling. Fold phyllo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo strip. Brush outside of roll with butter-oil mixture.

Repeat process 2 times to make a total of 9 rolls.

Bake seam side down, at least 1″ apart, on ungreased baking tray for 15 to 18 minutes or until golden brown. Serve warm or at room temperature.


Serving size: 1 roll (58g), Amount per serving: Calories 150, Total Fat – 7g, Saturated fat – 3g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 200mg, Dietary Fiber – 1g, Total Carbohydrate – 16g, Total Sugars – 2g, Protein – 6g, Vitamin D – 0%, Calcium 4%, Iron 6%, Potassium 0%