Name: Golden Turmeric Chicken Phyllo Wraps with Sweet Potato & Cabbage Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1.5 pounds chicken breast (cut into 1-inch cubes); 2 medium sweet potatoes (peeled and cut into 1/2-inch cubes); 3 cups green cabbage (finely shredded); 2 large carrots (julienned); 1 large red bell pepper (thinly sliced); 1 medium onion (finely diced); 4 cloves garlic (minced); 2 tablespoons fresh ginger (minced); 2 teaspoons turmeric powder; 2 tablespoons Maggi seasoning sauce; 2 eggs (beaten); 3 tablespoons flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil (for cooking chicken); 1 tablespoon vegetable oil (for slaw); 8 sheets phyllo pastry dough (thawed); 2 tablespoons vegetable oil (for brushing phyllo); 1/2 cup fresh cilantro (chopped); 2 tablespoons rice vinegar; 1 tablespoon honey; 1/2 teaspoon cumin

Golden Turmeric Chicken Phyllo Wraps with Sweet Potato & Cabbage Slaw

A bold multi-continental fusion dish combining Vietnamese fresh herbs and techniques, Indian turmeric spicing, Mediterranean phyllo pastry, Spanish sofrito aromatics, Thai ginger heat, Mexican cilantro brightness, and Japanese egg-binding. Crispy golden wraps filled with curried chicken, roasted sweet potatoes, and tangy cabbage slaw create an unexpected harmony of flavors and textures that transcends traditional culinary boundaries.

60 min

Medium

4 servings

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Taste Profile

Sweet5/10

Salty6/10

Sour4/10

Umami7/10

Spicy2/10

🥄 Texture

Crisp, flaky phyllo exterior gives a light crunch while the filling is tender and slightly chunky from cubed chicken and roasted sweet potato. The slaw provides a refreshing crunchy contrast and a moist, slightly creamy bite when paired with optional yogurt dipping sauce.

👃 Aroma

Warm, earthy notes of turmeric and cumin mingle with ginger and garlic, backed by the savory, slightly meaty scent of Maggi. Fresh cilantro and bright rice vinegar lift the aroma with herbaceous and tangy highlights while roasted sweet potato adds a caramelized sweetness.

🍷 Pairs Well With

A crisp, citrusy Sauvignon Blanc or a light pilsner; non-alcoholic options: sparkling water with lemon or a cold jasmine green tea.

🥗 Side Dishes

Cooling cucumber-yogurt raita or tzatziki, steamed jasmine or basmati rice, a simple herb salad with lemon vinaigrette, or roasted vegetables (broccoli, cauliflower, or Brussels sprouts) to complement the wraps.

Ingredients(22 items)

11.5 pounds chicken breast (cut into 1-inch cubes)

22 medium sweet potatoes (peeled and cut into 1/2-inch cubes)

33 cups green cabbage (finely shredded)

42 large carrots (julienned)

51 large red bell pepper (thinly sliced)

61 medium onion (finely diced)

74 cloves garlic (minced)

82 tablespoons fresh ginger (minced)

92 teaspoons turmeric powder

102 tablespoons Maggi seasoning sauce

112 eggs (beaten)

123 tablespoons flour

131 teaspoon salt

141/2 teaspoon black pepper

152 tablespoons vegetable oil (for cooking chicken)

161 tablespoon vegetable oil (for slaw)

178 sheets phyllo pastry dough (thawed)

182 tablespoons vegetable oil (for brushing phyllo)

191/2 cup fresh cilantro (chopped)

202 tablespoons rice vinegar

211 tablespoon honey

221/2 teaspoon cumin

Instructions

Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on baking sheet and roast for 20 minutes until golden and tender. Set aside.

In a bowl, combine shredded cabbage, julienned carrots, rice vinegar, honey, and 1/2 teaspoon salt. Let sit for 10 minutes to soften. This creates a Vietnamese-style pickled slaw with Mediterranean vinegar notes.

Pat chicken cubes dry with paper towels. In a separate bowl, mix turmeric, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cumin. Coat chicken pieces with this spice mixture (Indian-Thai influence).

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add diced onion and cook for 2 minutes until softened (Spanish sofrito base). Add minced garlic and ginger, cook for 1 minute until fragrant.

Add spiced chicken to the skillet and cook for 6-7 minutes, stirring occasionally, until chicken is cooked through and golden on edges. Add Maggi seasoning and stir well. Remove from heat and let cool slightly.

In a small bowl, whisk together beaten eggs and 3 tablespoons flour to create a light batter (Japanese binding technique).

Fold roasted sweet potatoes and sliced bell pepper into the cooked chicken mixture. Stir in half of the chopped cilantro. This creates the fusion filling combining Indian spices, Mediterranean vegetables, and Thai fresh herbs.

Lay one phyllo sheet on a clean work surface. Brush lightly with oil. Layer a second phyllo sheet on top and brush again (Greek phyllo technique). Repeat with 2 more sheets for each wrap (you'll make 2 large wraps, or cut into 4 smaller portions).

Place 1 cup of chicken mixture in the center of each phyllo stack. Fold sides inward and roll tightly into a burrito-like wrap (Mexican-American influence). Brush exterior with remaining oil.

Place wraps seam-side down on a parchment-lined baking sheet. Bake at 400°F for 12-15 minutes until phyllo is golden and crispy.

While wraps bake, toss the pickled cabbage slaw with remaining cilantro and 1 tablespoon oil. Adjust seasoning with salt and pepper to taste.

Remove wraps from oven and let cool for 2 minutes. Slice each wrap diagonally into 2-3 pieces (Japanese plating technique). Serve hot with chilled cabbage slaw on the side.

Optional: Drizzle with a light yogurt sauce (Greek-Middle Eastern) or serve with a small bowl of Maggi-spiked sour cream for dipping (French-American comfort element).