Chicken parmesan Wraps- Gundersen Health System

Chicken Parmesan Wraps
Makes 12 wraps
Getting started Equipment you will need: Baking sheet and mixing bowl Preheat oven to 400° Do right away when you get home: action step 1
3 cups shredded rotisserie chicken
7 oz. jarred marinara sauce

1 cup fresh chopped baby spinach

½ cup shredded mozzarella cheese

¼ cup shredded parmesan cheese

7 oz. jarred marinara sauce

1. Lightly grease baking sheet using pan spray.

2. In mixing bowl, shred chicken meat into small pieces. Add marinara sauce and mix with chicken. 12 (7 in.) square egg roll wrappers

3. Lay egg roll wrapper flat on clean countertop. Lay several of the spinach leaves over half of the wrapper. Layer with shredded chicken mixture, and top with sprinkle of mozzarella and parmesan cheeses. Lightly brush edges of wrapper with water to moisten. Fold egg roll wrapper in half to make a triangle. Press edges of wrap to seal. Repeat to create 12 wraps.
4. Arrange all wraps evenly on baking sheet. Very lightly spray wraps with cooking oil. Bake for about 12 minutes until edges begin to brown. Serve with remaining marinara sauce on side for dipping.

Suggested Side Items: tossed salad with dressing, fresh fruit

Tips: To serve as an easy appetizer, prepare steps 2 and 3 ahead of time and perform step 4 just before serving. Leftover wraps make quick lunches. Reheat in microwave for 1-2 minutes. Shopping list: 1 (14 oz.) jar marinara sauce Mozzarella cheese (shredded) Egg roll wrappers Fresh spinach
Check for: Parmesan cheese
Leftover rotisserie chicken