Shredded chicken and vegetables are rolled in filo pastry and air-fried with little oil, making a practical roll for the lunchbox. The same rolls bake just as well in a preheated oven.
Mix the shredded chicken with the grated carrot, cheese and salt in a bowl to make the filling.
Cut each sheet of filo in half and brush lightly with olive oil, then place the filling along the edge, roll tightly and seal the ends.
Brush the rolls with olive oil and place them in the airfryer basket, cooking at 190°C for 15 minutes until golden. If you don't have an airfryer, bake in an oven preheated to 190°C for 20 minutes.
Cover the filo sheets with a damp cloth until you start rolling, or they'll dry out and crack. Allergens: contains wheat/filo (gluten) and milk and dairy (kaşar cheese).
Using finely chopped courgette instead of carrot leaves less moisture in the filling. You can also prepare the rolls ahead, chill overnight, and cook them the next morning.
Admin DadaGastro · verified in test kitchenYufkaları nemli bezle örtmeyi unuttum, sararken kenarları kırılıp iç harcı dışarı taştı; airfryer'da pişerken de bu yüzden birkaç rulo açıldı. Bir dahaki sefere bu adımı asla atlamayacağım.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.