After making Lasagna with egg roll wrappers, I still had plenty of wrappers left. I searched again, and came across this idea for Chicken Parmesan Triangles. I did the filling a little differently and doubled the ingredients because I had 12 wrappers and wanted leftovers. But, I had the same results, a delicious meal! Now that I’ve done Chicken Parmesan, I have a bunch of other filling ideas, spinach and feta, oatmeal and cinnamon apples. I don’t know if I will get to make them, but maybe at some point!
Chicken Parmesan Triangles
Based on recipe here
What you need:
1/2 cup onion, diced
2 cloves garlic, minced
2 lbs frozen or refrigerated fully cooked, diced chicken breast
1 cup chopped spinach
2 cups marinara sauce
12 egg roll wrappers
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
How to make it:
Preheat oven to 400 F.
Heat olive oil in a large skillet. Add onion and garlic, and cook until translucent. Add chicken, continuing to cook until almost heated through. Add spinach for the last part of cooking, and cook until chicken is heated all through and spinach has wilted. Remove from heat.
Lay an egg roll wrapper on a clean surface. Place some of the chicken mixture on half of the wrapper, then add some mozzarella and Parmesan cheeses.
Brush the two sides that come to a point under the chicken mixture with water. Fold the upper corner downward to cover the filling and form a triangle. Press the sides to seal. Repeat for remaining wrappers, chicken mixture and cheese.
Spray 2 baking sheets with non-stick cooking spray. Lay the filled triangles on the baking sheets and spray or brush the tops with olive oil. Bake in the preheated oven for 12-15 minutes, or until edges turn a golden brown.