Friday, August 16, 2013

Freezer Friday: Chicken Parmesan Wraps

As I promised last week after posting my Greek chicken wraps recipe, here is the chicken parmesan wraps recipe!  These are so stinking delicious.  It's always fun to have something turn out exactly as you imagined it would. 

Unfortunately I don't have a baked picture.  The one I baked at home to test the deliciousness ended up a little crispy because one of my out-of-town friends called me and we talked for way too long.  These are really delicious and so easy to make ahead and cook just when you need to.  I find the wraps quite filling too.  A link to the printable version is here (opens in a new window).
Chicken Parmesan Wraps
Baby spinach
1 cup pizza sauce or marinara sauce (approx.)
1 pound cooked chicken, shredded
8oz mozzerella cheese, shredded
1/4 cup parmesan cheese
Italian seasoning
12-14 egg roll wrappers
In a bowl, mix the pizza or marinara sauce with the chicken, adding more or less depending on your tastes. Place an egg roll wrapper on a flat surface. Place 2-4 spinach leaves in the center of the wrapper. Put a couple spoonfuls of chicken on top of the spinach. Next, add mozzerella and parmesan cheese to your tastes (I used a lot of cheese!) and sprinkle the Italian seasoning over the top. Fold one corner to meet the other and seal the edge with a bit of water, pressing all along the open sides to keep everything inside. Repeat until you are out of stuff. At this point, you may flash freeze the wraps for later or cook immediately. Prior to baking, brush the top of each wrap with olive oil to get a nice golden top. Bake for 10-12 minutes at 375° and enjoy!

No comments:

Post a Comment