Preheat your oven to 375°F (190°C) and grease a baking sheet lightly.

Season the chicken breasts with salt and pepper. Cook them in 1 tablespoon of olive oil over medium heat until fully cooked, about 6–8 minutes per side. Allow to cool slightly, then shred the chicken into bite-sized pieces.

Toss the shredded chicken with 1/2 cup of hot pepper sauce and distilled white vinegar.

Prepare the phyllo dough: Lay one sheet on a clean surface and brush it lightly with olive oil. Repeat this with the remaining sheets.

Spread the garlic-flavored cream cheese evenly along one edge of the phyllo stack. Place a generous amount of the buffalo chicken mixture on top.

Fold the phyllo over the filling to form wraps, then seal the edges securely.

Brush the tops lightly with the remaining olive oil and bake for 15–20 minutes, or until they are golden and crisp.

Serve warm, paired with extra hot sauce if desired.