Thursday, January 12, 2012

Chicken Parmesan Wraps

Chicken Parmesan WrapsOh my word. This week I have been cooking up a storm. I have so much to share with you guys! But, first thing's first, these Chicken Parmesan Wraps. I made these awhile ago and they were awesome. It's a new, healthier twist on that beloved Italian favorite. Egg roll wrappers mimic the breading, and are filled with sauce, cheese, some spinach, and cooked chicken. Michael was a super big fan of these. They're pretty simple AND these wraps were the first time I ever made my own tomato sauce! (Which I improvised...just some crushed tomatoes, garlic, basil, and sugar that I cooked.)

 Chicken Parmesan Wraps

Chicken Parmesan Wraps
 Makes about 6 wraps
  • 8 oz. raw chicken breast
  • 1 cup marinara sauce
  • 6 egg roll wrappers (7 in. x 7 in.)
  • 1 cup baby spinach leaves
  • 1/2 cup mozzarella cheese (shredded/grated)
  • 1/4 cup Parmesan cheese (grated)
  • Put chicken in a pot with just enough water to cover. Bring to a boil. Reduce heat slightly and simmer about 12 minutes. Drain and cool, then shred (pulling against the grain of the meat). Mix meat with marinara sauce in a bowl.
  • Preheat oven to 400 degrees.
  • Layer each egg roll wrapper with spinach, chicken, mozzarella, then Parmesan.
  • Lightly brush 2 adjacent sides of a wrapper with water and fold the upper left corner over to the bottom right (cover the filling and seal the edges).
  • Place filled wraps on a wire wrack set over a cookie sheet. Coat each wrap with PAM or lightly brush with olive oil. 
  • Bake 12 minutes, until edges turn golden brown.
  • Serve with extra marinara for dipping, if desired.

Chicken Parmesan Wraps
Stupid old camera. If I had taken this picture with my new one it would have turned out better *sigh.
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