Every time I head to “Olive Garden”, I always order the Chicken Parmesan. I absolutely am in love with that dish. At home, I make a yummy Chicken Parmesan Bake that is a huge family hit. These wraps were a new twist on the dish and the whole family enjoyed them. My kids ate theirs like eggs rolls, while my husband and I enjoyed them as wraps dipped in some warm marinara sauce. Either way, they were quite tasty and simple to make!!
1 lb chicken, cooked and shredded
1-2 cups marinara sauce
1 package egg roll wrappers
1 cup fresh baby spinach leaves
1/2 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Lightly grease a cooling rack and place it on top of a lined cookie sheet. Cook and shred chicken. Place chicken in a bowl and pour 1 cup marinara on top to coat. If not coated to desired amount, add a bit more. Once mixed, set aside. Open package of egg roll wrappers and carefully remove one at a time. Place a spoonful of chicken mixture on middle of egg roll wrapper. Place a few spinach leaves on top, followed by some mozzarella/Parmesan cheese. Using a small bowl of water, lightly moisten the edges of the egg roll using water on your fingers. Fold egg roll wrapper in half, creating a triangle. Continue process until all egg rolls are filled. Place egg rolls on a cooling rack that has been placed on top of a cookie sheet. You will most likely have 2-3 cookie sheets filled. Place in preheated oven, 400, and bake 12-14 minutes, or until golden brown. Serve with a side of warm marinara sauce for dipping.
*You may also roll these up egg roll style if desired, I found this was more kid friendly