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Smoked Turkey Phyllo Wraps

Total Time: 40 MIN Makes: 16 small rolls
Prep Time: 25 MIN Cook Time: 15 MIN

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

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


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

In a small saucepan, melt the butter with 2 tablespoons oil over medium heat. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut the width of layered phyllo into 4 strips. 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 3 times to make 16 rolls.

Bake seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan in preheated 350°F oven for 10 to 15 minutes or until golden brown. Serve warm or at room temperature.