Chicken Parmesan Wraps
February 17th, 2011 § 57 Comments
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.
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.
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.
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.
Here’s how to make them for yourself:
Mix cooked, shredded chicken with your favorite marinara sauce in a small bowl.
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.
Moisten two touching sides with a bit of water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps. Coat all 6 of the filled wraps with cooking spray and pop them in the oven for about 12 minutes at 400°, until they turn golden brown. Enjoy them dipped into hot marinara sauce!
Chicken Parmesan Wraps
makes 6
8 oz raw chicken breast
1 cup marinara sauce, plus more for serving (see my favorite recipe here)
6 egg roll wrappers (each 7 inches squared)
1 cup baby spinach leaves
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Mix the meat with the marinara sauce in a small bowl.
Preheat the oven to 400 degrees F. 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.
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. Press to seal each of the sides. Repeat with remaining wraps.
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.
Serve with warmed marinara sauce for dipping.
Nutrition information for 1 wrap:
Calories: 178, Fat: 4.4g, Cholesterol: 32.8mg, Carb: 17.7g, Fiber: 1.1g, Protein: 15.7g
These look excellent! First buffalo chicken, now chicken parm. You could do a whole recipe book lightening up comfort food.
Oh my goodness. You may have outdone yourself with this one. These look good enough to make me go to the store on a weekday to get those egg roll wraps so I can have some too.
I’ve had egg roll wrapper sitting in my fridge for way too long. I need to use one of your recipes stat!
Thanks for all the great suggestions.
I think this is a brilliant idea. I’m going to pick up some egg roll wrappers next time I’m out!
oh man, you got me thinkin’. what about subbing the spinach for basil and the parmesan for mozzerella? yum
Another amazing use for the egg roll wrappers, I love this idea! Your recipes = perfection
Not sure if you’ve seen the new Chobani commercial yet? You may recognize a certain someone! Wanted to pass along!
http://www.youtube.com/watch?v=ro96Au4eqVs
By the way, didn’t realize it was going to embed the whole video in that comment hahaha OOOOPS! Sorry!
AAAHHHHH!!!! Congratulations Stephanie! I’m so so happy for you and even more impressed with how well you did! Future superstar? Yes.
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!
I love this!
Perfection in a parcel.
Mandy
Thanks Mandy!
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!!
These look delicious!! Gotta find a way to make them gluten-free!
That looks AMAZING!! I might have to try that tonight!
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!
Ah, so sorry to hear about your husband! I hope he’s okay!
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.
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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.
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!
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.
I’m happy to hear you liked ‘em Annie! I know, they can be tricky to seal, but the key is just not filling them too much. And being really really anal retentive and obsessive like me
[...] I decided to replicate this recipe: Chicken Parmesan Wraps. There are some other really delicious posts on this blog as well. Please please please check her [...]
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These sound wonderful, but I’d leave out the spinach from some. The only one in our house that eats spinach is hubby.
[...] 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. [...]
I’m going to make this and the buffalo wrappers for dinner with friends this Friday! They’re going to love ‘em!
[...] saw this recipe over at A Little Nosh and new I had to give it a try. Once I got to the store I realized wontons [...]
Just wanted to tell you that I’m completely obsessed with this recipe. I can’t stop making it!
Wow, these look incredible! What delicious little packages~
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!
I am planning on making these for dinner tonight. I posted a link to your recipe on my Facebook page. Thanks again!
Everyone loved them!:)
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.
[...] I have so many pins of tasty food on there that I can’t wait to try. I made this incredible Chicken Parmesan Wraps for dinner the other night and it was the best thing I have put in my mouth in forever! Tonight I [...]
I just found your website, and your recipes look amazing! Can’t wait to try this one.
Something tells me I need to buy some egg roll wrappers…
[...] 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! [...]
[...] some marinara sauce. All wrapped in an egg roll wrapper they are crispy , deliciousness! Get the recipe here. Image Credit: Miss In the [...]
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!
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!
These look INCREDIBLE! I must try them asap. Thanks for sharing
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!
[...] by the amount of prep work required just to prepare the pizza dough. So when I spotted this recipe for Chicken Parmesan Wraps from Can You Stay for Dinner?, I was excited at the possibility of a [...]
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
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!
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???
Ive always wanted to use the wonton wrappers form something…perfect purpose
My god I stopped by your blog and stayed an hour! Awesome work and great ideas! yum!
Im in love!! I really love the step by step photos!! Great job!
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!