Chicken Parmesan Wraps

Prep Time
Cook Time
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"These are a cross between a hand pie and a calzone, but much smaller. A layering of baby spinach, saucy chicken, creamy Mozzarella, and Sharp Parmesan cheese tucked inside a paper thin sheet of pasta, all baked to a golden brown crisp in the oven. The beauty of these bites is that they allow you to experience the full flavor of the filling with 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 would make a lovely plate of nachos). They’re fun because they’re small, light, and hand-holdable. Doesn’t get much better than that! From Can You Stay For Dinner Blog Nutrition information for 1 wrap: Calories: 178, Fat: 4.4g, Cholesterol: 32.8mg, Carb: 17.7g, Fiber: 1.1g, Protein: 15.7g"

Original recipe yields 6 servings


  • Serving Size: 1 (78.9 g)
  • Calories 114.1
  • Total Fat - 4.3 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 40.5 mg
  • Sodium - 226.5 mg
  • Total Carbohydrate - 2.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.3 g
  • Protein - 16 g
  • Calcium - 144.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Place the chicken breast in a small pot, and fill with enough water just to cover. Bring to a boil, then reduce the heat slightly, and simmer for about 12 minutes, or until cooked through.

Step 2

Drain, and let cool before shredding with two forks, pulling against the grain of the meat.

Step 3

Mix the meat with the marinara sauce in a small bowl.

Step 4

Preheat the oven to 400 degrees F.

Step 5

Lay the egg roll wrappers on a clean work surface.

Step 6

Layer each with a few leaves of spinach, then chicken, followed by Mozzarella cheese and Parmesan cheese.

Step 7

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.

Step 8

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.

Step 9

Serve with warmed marinara sauce for dipping.

Tips & Variations

No special items needed.

1 Reviews


Interesting, fast and good! We made 8 wraps from this recipe. I liked the idea of making these wraps in the oven instead of frying them. I wonder if this would work to make other things with egg roll wraps too? Thanks for sharing!


review by:
(9 Sep 2015)

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