I found the original recipe on Pinterest here. We've made these a few times and, I have to admit, I use the original recipe as more of a guideline. I just make sure I have chicken, spinach, egg rolls, and cheese and just kind of add what I think looks good. Also, both times we've made this we just used leftover chicken - once we used leftover baked chicken and another time we used leftover grilled chicken breasts. Not only is it a great way to use up leftovers, but it makes these wraps super easy and fast!
6 egg roll wrappers
8 oz shredded chicken
1 cup marinara sauce
1 cup baby spinach leaves
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
Preheat the over to 400 F. Cook your chicken if you need to. Place your chicken in a medium-sized mixing bowl. Using two forks, shred the chicken by pulling against the grain of the meat. Add the marinara sauce to the chicken and mix together. On some sort of clean work surface, lay out your six egg roll wrappers. To prevent them from cracking keep them from getting dry by sprinkling them, or even brushing them, with water.
Lay a few spinach leaves on each egg roll wrapper. Evenly distribute your chicken mixture on all 6 egg roll wrappers, keeping in mind that you will eventually fold these into triangles. Sprinkle the mozzarella and parmesan over the chicken. Fold the wrappers to make a triangle shape, covering the filling, Press the edges to seal - you can get them wet again to help.
Place all six on a greased cookie sheet and bake for about 12 minutes. They are done when they start to turn a light golden brown.
They are delicious as an appetizer or even part of your meal. Have fun and eat up!