On a quest to eat healthy while not depriving her of the thing she loves most - food - she has a library of wonderful recipes that you can add to your everyday repertoire. Although these are in the appetizer section of her recipes, I thought these tasty little wraps would be a fantastic light, hand-holdable dinner option - perfect for the kids. They are a cross between a hand pie and a calzone, but much smaller and without that high carb doughiness. The egg roll wrappers allow you to experience the full flavor of the filling- the sweetness of tomatoes and the savory strands of chicken and melting cheese. - and provide a light crunch, almost like layering chicken Parmesan on top of tortilla chips (which I imagine would make a lovely plate of nachos).
So with no further ado, here's what's for dinner:
~Chicken Parmesan Wraps~
8 oz raw chicken breast
1 cup marinara sauce, plus more for serving (see Andie's 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
1) 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.
2) 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.
3) 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.
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
Don't those look delish?!?!?