Chicken Parmesan Wraps

chicken parmesan wraps

 

My use of egg roll and wonton wrappers is getting out of hand. In the past few months, I’ve used them to make petite lasagnas, buffalo chicken rolls, tuna rangoon, and now chicken parmesan wraps. We could call it me expressing my creativity, but I’ll be fair and admit it’s more closely resembling of obscenity. The good news is that if you buy egg roll wrappers, you’ll have four of my favorite recipes to try out.

 

chicken parmesan wraps

 

For these delicious fold overs, I combined sweet marinara sauce, shredded chicken, baby spinach, mozzarella, and parmesan cheese. The idea was born from an intense chicken parmesan sub craving, and the sobering realization that such a meal would involve me having to change out of my pajamas, wash the semi-permanent chocolate mustache off of my kisser, and then interact with other human beings. Not going to happen. Especially not on Sunday at 3pm, a time I respectfully reserve for DVRed episodes of Oprah and the New York Times crossword.

 

chicken parmesan wraps

 

 

I did what any self-respecting individual would do and used my most earnest voice to bribe Daniel. Promises of puppies, homemade chocolate cake, and my entire bankroll, were wagered. He turned down each and every one, maybe realizing that four paper-wrapped rolls of quarters (no matter how shiny) wouldn’t get him very far in life. I told him that silver would be worth something someday, but no, no budging.

I took to the kitchen with a wicked scowl and a vengeance. In my fridge I found each and every necessary ingredient for a perfect chicken parmesan sandwich minus the soft Italian sub roll. I reluctantly traded my angry cap for my thinking one, and within a few minutes I had leftover egg roll wraps in hand. The rest of the recipe came together in no time at all- just a layering of baby spinach, saucy chicken, creamy mozzarella, and sharp parmesan tucked inside a paper thin sheet of pasta, all baked to a golden brown crisp in the oven. Delicious sprung from desperation.

 

These are a cross between a hand pie and a calzone, but much smaller and without that lovely doughiness. At first I would have assumed the lack of chewy bread casing to be detrimental to taste and texture, but the beauty of these bites is that they allow you to experience the full flavor of the filling- the sweetness of tomatoes and the savory strands of chicken and melting cheese. The egg roll wrappers just provide a light crunch, almost like layering chicken parmesan on top of tortilla chips (which I imagine would make a lovely plate of nachos). They’re fun because they’re small, light, and hand- holdable. Doesn’t get much better.

 

chicken parmesan wraps

 

And though I’d like to say that I withheld love, affection, and delicious chicken parmesan wraps from Daniel who refused to budge after many dire pleas for him to go to the store for sub rolls, I’ll admit that I shared them with him. I’ll call it a win for both of us, since he loved each and every oozing bite dipped in marinara, and I retained all previously offered bribes for future use.

 

Chicken Parmesan Wraps

Yield: 12 Servings

Serving Size: 1 Wrap

Calories per serving: 178

Fat per serving: 4g

If you love chicken parmesan, you will love these mini chicken parmesan wraps made with egg roll wrappers!

Ingredients

  • 1 pound chicken breast
  • 2 cups marinara sauce, plus more for serving (see my favorite recipe here)
  • 12 egg roll wrappers (find them in the refrigerated section of the produce dept)
  • 2 cups baby spinach leaves
  • 1 cup shredded mozzarella cheese
  • ¬Ĺ cup grated Parmesan cheese

Instructions

  1. Place the chicken breast in a large saucepan and fill with enough water just to cover. Bring to a boil, then reduce the heat slightly and simmer until the chicken is cooked through, about 15 minutes. Drain and let cool before shredding with two forks. Put the meat in a medium bowl and pour the marinara over it, stirring to coat the chicken with sauce.
  2. Preheat the oven to 400 degrees F. Spray a wire rack with cooking spray and set it on top of a baking sheet. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.
  3. Lightly brush the sides of each wrapper with water and fold the wrapper over the filling to form a triangle. Press to seal each of the sides and set the wrap on the prepared rack. Repeat with remaining wraps. Lightly spray the wraps with cooking spray. Bake until the edges are golden and crisp, 12 to 15 minutes.
  4. Serve with additional warmed marinara sauce for dipping.

Notes

Nutrition Information for 1 Wrap: Calories 178, Fat 4g, Carb 18g, Fiber 1g, Protein 16g

http://www.canyoustayfordinner.com/2011/02/17/chicken-parmesan-wraps/

Comments

  1. johnny says

    Now I know what to do with the left over egg roll wrappers from the tuna rangoons!! I could taste those delicious bites right thru the computer screen, will be trying these real soon! :)

  2. says

    oh my god. you are KILLING me! LOL. As if the Petite Lasagnas weren’t enough to put me over the edge of full on glutinous ecstasy, these might do it. Yum!!! Can’t wait to try!!

  3. says

    I am so far behind on my blog reading since my husband is in the hospital – I love using wonton wrappers for all sorts of things – I made them from scratch once and now will gladly hand over the .99 cents my store sells them for!

    Hope you have a great weekend!

  4. says

    So after my last comment to you on the shrimp I dug through your blog- and WOW! You are such an inspiration. I lost 20-25 pounds (depends on the day haha!) last year and I too love food/cooking/blogging. It’s so motivating to see your story mixed in with your food. You have a new fan.

  5. says

    I am making these tonight for dinner…. and I kind of can’t wait!! You’re very inspiring. :) And I think you’ve met your egg roll obsessed match. I’m done for.

  6. Sarah says

    These look absolutely amazing! Definitely making by the end of this week. I love chicken parmesan sandwiches, but love the idea of a wrap in an egg roll wrapper!

  7. Annie says

    My husband and I just gave these a try, and wow they are better than we thought!

    But I swear, I must be the only person who can’t seal those darn wrappers. Somehow, I always fail.

  8. Aidan says

    I’m going to make this and the buffalo wrappers for dinner with friends this Friday! They’re going to love ’em!

  9. says

    These look amazingly good! And so low in calories. I have never used egg roll wrappers. I think because I’m not crazy about egg rolls. I see you have several great ideas for using the wrappers. Egg roll wrappers are on my grocery list for the week. Thank you for sharing your great ideas and recipes!

  10. Lindsey says

    Made these tonight along with the buffalo rolls and 1. I had fun. 2. They turned out so cute! 3. They were delicious! These recipes are so helpful…Thank you so much.

  11. says

    I found this WONDERFUL recipe on Pinterest. We try something new with our 3 school aged sons every Tuesday evening so I tucked this recipe away and made it one night when my husband’s parents were in town. It was a HUGE HIT with everyone!!! THANK YOU!!! Today I used it again with our leftover turkey. It was a great change!

  12. @compassprpdx says

    Wow, these look amazing! I’m going to try it out with chicken and some remaining Thanksgiving turkey. Great idea for kids too. thank you!

  13. says

    The link to your favorite marinara sauce is missing, but this recipe looks so fabulous that I am trying it this week. Love your recipes and your inspirational stories!

  14. Mandi says

    I am so looking forward to making these!! I have made your buffalo chicken roll ups and they were PERFECT! And I have to say the egg roll wrappers are on the addictive side. Not only are they delicious, but they are a great canvas for so many delectable dishes. Thanks for the recipes and I will be pinning this one to my pinterest board ūüėÄ

  15. Melanie says

    I made these today for lunch… they were phenomenal! I reduced the recipe to only make two of them since I typically only cook for myself unless I’m feeling like a generous roommate. I also used the toaster oven instead- I live in an old college house, and our actual oven is not extremely reliable, to say the least. They still turned out great and I will most definitely be making these again in the near future :) Thanks!

  16. Lesley says

    THANK YOU! I made your Buffalo Chicken Wraps two weeks ago and have these sad, abandoned egg roll wraps in the back of the fridge that I had nothing to do with. I know what is for lunch tomorrow! I love how inventive you are. Keep it coming. Maybe soup in an egg roll wrap??? :)

  17. Marci says

    I made these tonight, but used Alfredo sauce instead of marinara and I used phyllo dough instead of the egg roll wrappers… They were fantastic, thanks for the idea!

  18. Judes9222 says

    I tried making these for the first time tonight… so simple and easy! But I do *NOT* recommend using spring roll wraps…. they’re very stiff and crack easily when you fold them over. I will definitely try again sometime!

  19. AmyR says

    I just made these tonight and I was a little disappointed. The chicken didn’t have much flavor… I don’t normally boil chicken so maybe I over cooked it. Otherwise it was super easy and I’d try it again but maybe back the chicken? Any one have any suggestions or a good brand or marinara sauce to use…thank you for the great idea!!

  20. Debbie says

    Im going to whip out my egg roll wrappers and wrap my heart out tonight… I have a bunch of chicken boiling right now…
    i will do 1/4 bbq chicken
    1/4 buffalo chicken
    1/4 thai chicken using thai sweet chili sauce
    and 1/4 chicken parmasan (im going to try it in wrap form instead of triangles)
    i am so excited!!

  21. says

    Made these tonight…….they were delicious! Will be keeping the recipe and definitely making them again:) Thanks for sharing!

  22. Sarah says

    What is the secret to a) getting them to stick together? No matter how much water I used, or how hard I pressed, they did not want to stick.
    b) not drying the wonton rolls while you work? They dried out to the point they were cracking and tearing while i was working.

  23. Jennifer says

    For those of you having trouble with the egg roll wrappers. Try the ones from an asian store. They work much better than the kind you I’ve gotten in my grocery store.

  24. Ana Rodriguez says

    I tried making these tonight. Although they tasted delicious, I did something wrong as it came out of the oven soggy and falling apart. I would love to try again but need some tips!

  25. Janine says

    Just tried this recipe and added a little italian seasoning to the tops…delicious!!!!! Thank you, everyone was thoroughly impressed :)

  26. says

    Ohhh man this looks tasty!!! I happen to have a pack of wonton wrappers in my freezer as we speak. I’ve had wonton nachos at a restaurant before. It was dangerously good!!! I’ll be making these this week for my girlfriend and her family. :-) Plus i’ll be making my own sauce. yummm

  27. Sallie says

    Just made these tonight…they were awesome! I put fresh basil leaves on top of the cheese and brushed the outside with olive oil. I also have an obsession with the egg roll wraps. :)

  28. eazyveazey says

    What a great idea! I can’t wait to make them and pretend I came up with it all on my own. :) Thank you so much. I always end up throwing my leftover wrappers away.
    Thanks!

    • Elizabeth says

      Did you ever try freezing these? I just stumbled on to this recipe and had the same questions!! Sure would be a nice treat to pull out of the freezer on a busy night!

  29. Neadom says

    Ok so I have tried the Buffalo Chicken Rolls. I liked them. I need to adjust my use of hot sauce but I think they will be good. My only issue is that when they go in the oven they are not as crispy as if they were fried. The wrapper gets try and tough. Any ideas?

    Thanks
    Neadom

  30. Sapphire says

    I have just popped these out of the oven and I have never had a better chicken parm. Not to mention, a healthier one. This was truly a hit! Thank you!

  31. says

    These look great! Anyone have any idea how well they would hold up on a buffet table, like in a steam tray or something to keep them hot? Would they get soggy, gummy?

    • Andie says

      Hey Kathy,

      Hmm…I really don’t know. I’ve never kept them out longer than 30-40 minutes. I do fear they’d get gummy, though, as you mentioned.

      Andie

  32. JANN says

    I recommend using eggs to seal, itll hold/stick better. MY question is… What did you garnish them with ??? [cant tell…] Want to make these tonight!

    • Andie says

      Hey Jann,

      I used parsley in the pictures because it was all I had on hand, but I’d recommend finely chopped fresh basil for best flavor.

      Andie

  33. mel says

    These look so good! I’m trying them out tonight! Just curious- how do you prefer to cook the chicken so it shreds nicely? I thought about cooking the chicken in the crockpot with the marinara sauce then shredding, do you think that would work?

  34. Asma says

    Hiya Andie!

    I’m a huge fan of your recipes!! They’re honestly the best!

    Just wondering, though, can I freeze these parmesean wraps? Eagerly awaiting your reply!

    • Andie says

      Hey Asma,

      Thanks so much! I’m really not sure how they’d fair if frozen since I’ve never done it myself, but…I would guess that you could do it and then just reheat straight from frozen in a 400 degree F oven until crisp and warm.

      If you try it, let me know!

      Andie

  35. meredith says

    just calculated via weight watchers… 4 points plus for those of us that are on weight watchers and prefer to do stuff at home than to eat out because it’s a wee bit easier to deal with at home:)

  36. Melissa says

    I made this tonight for dinner, everything per recipe, and it turned out wonderful! It really called attention to the fillings: the gooey cheese, tender chicken and the extra kick of spinach. The marinara sauce was also very delicious. I have been perusing your website for the past 30 minutes, bookmarking recipes left and right. Thanks for the inspiration, much appreciated :)

  37. says

    I’m obviously a huge fan of cheese. Imagine adding Pepper Jack into the mix? Pepper Jack would add the right amount of spice to each corner of this 90 degree triangle. Now, we’re talking.

  38. restaurant Fort Lauderdale says

    I love how those little chicken parmesan wraps look and the color just adds to the overall appetizing appearance of this dish. I am really excited to try this out. Thank you for this recipe and all the other recipes you have linked. Please keep them coming!

  39. Mandi_Mouse says

    I was wondering if anyone has tried to freeze these little guys? I absolutely love them and would like to make them in bulk for lunches.

  40. Linda in Fla. says

    Love your ideas…. got me thinking about what I was planning for dinner tomorrow, was going to be Philly Cheesesteak Subs , now I don’t have to go out for the rolls! I am going to try it “Roll up” style. Great ideas. Also have some of this seasons blueberries in the freezer and sort of tired of muffins, plus watching sugar, cholesterol etc….. just need to turn them into pie filling and wa la! roll that up too and bake ! Thanx again!

Trackbacks

  1. […] Ran out of yogurt for breakfast so I grabbed an instant oatmeal packet I had in the pantry. Hot tea and cinnamon roll flavored instant oatmeal with banana slices and chia seeds stirred in. Lunch was a slice and a half of leftover zucchini pizza with marinara sauce and some baby carrots. I also had a frozen banana bite for dessert. I had a slice of watermelon at work for an afternoon snack. Dinner was a little late getting started, so I split and apple with some peanut butter with Jacob while we cooked. Dinner was roasted potatoes and 2 chicken parmesan wraps. […]

  2. […] This recipe was phenomenal. We both loved it, and the wraps were super easy to assemble. Again, I followed the recipe rather closely, but I omitted the spinach (are you beginning to sense a pattern here?). I was able to use some of the meat from the rotisserie chicken that went into the soup, so that was nice. All in all, this recipe was quick, easy, and delicious. Keeper! […]

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