I don't do recipe posts often, largely due to the fact that I don't cook often. However, I've recently had the time to do more cooking, and I have been inspired by this recipe enough to share. After all, it's the time of year when heartier recipes call to us. Out of the cookbooks and recipe boxes they come, promising to warm our bones and fill us up full. 

With that, I present to you, hot and fresh out the kitchen, Chicken Parmesan Wraps

(photo source)

I found this recipe on a charming website, Can You Stay for Dinner? Andie is an inspirational and impressive writer. She has a weight loss book and a coordinating cookbook in the works, and shares awesome recipes on her blog. 

This is my even easier version of her ever so clever recipe. 

All you need: chicken, spinach leaves, egg roll wraps, marinara sauce, and mozzarella and parmesan cheeses.

I use blackened chicken breasts from Whole Foods. They are already cooked and the seasoning adds a bit of a kick. Although I have shredded the chicken as Andie describes, I also do super thin slices… 

Andie uses a homemade marinara sauce, but I'm obsessed with this convenient option, right out of the bottle... It doesn't get much better than Rao's. 

I mixed about 1.5 cups of marinara sauce with 4 sliced chicken breasts.

Next comes the spinach and shredded cheeses.

Lay out an egg roll wrapper on a clean surface, and start the layering process. Spinach leaves...

 the shredded cheeses...

 and the chicken marinara mixture.

Using a wet paper towel, wet the outer edges of the wrap.

Fold the wrap over and press together to seal each of the sides. Lay the wraps on their sides on a wire rack sitting on top of a cookie sheet and spray with Pam olive oil.

I cook for about 10 minutes in a 400 degree oven and then turn them over to brown the other side for a few more minutes...

Andie's photo below is a stark reminder of what an amateur I am as a cook and a photographer. Nevertheless, my not-as-beautiful version tastes delicious! These babies have quickly become a family favorite. I serve with a big salad and there are no leftovers. 

See this recipe with more details including nutrition information here.