Chicken Parmesean Wrap

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   1.

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   Place the chicken breast in a small pot and fill with enough water just to cover.

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   Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through.

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   Drain and let cool before shredding with two forks, pulling against the grain of the meat.

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   Mix the meat with the marinara sauce in a small bowl.

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   2.

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   Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface.

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   Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.

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   3.

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    Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner.

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    Press to seal each of the sides.

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    Repeat with remaining wraps.

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    4.

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    Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

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    5.

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    Serve with warmed marinara sauce for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.