Baked Chicken Spinach & Artichoke Egg Rolls

6 | June 8, 2011

I’m going to make this short and sweet. This recipe is pretty flippin’ delicious and super quick and easy to make. For years I’ve been making a smaller appetizer version of this using wonton wrappers and it wasn’t until recently that we started using the same technique to make a healthy baked “egg roll” for dinner. This one is definitely Mia, aka 2 year old, approved.

Baked Chicken Spinach & Artichoke Egg Roll makes 12

  • 2 cups baby spinach
  • 1 1/2 cup cooked chicken
  • 1 cup artichoke hearts (about 10 hearts, I use frozen and thawed)
  • 1 cup fontina or mozzarella cheese, shredded
  • 1 Tbs dried Italian herb mix*
  • 1/4 tsp sea salt
  • 3 Tbs strained Greek Yogurt (I use Fage)
  • 12 egg roll wrappers
  • 2 Tbs water
  • marinara for dipping

* Italian herb mix = 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried rosemary or any store bought mix will do

Preheat oven to 400°F.

Finely chop spinach and place in a large bowl.

Strain all water from frozen or canned artichokes, chop and place in the same bowl as the spinach.

I LOVE roasted chicken, don’t you! This is a great way to use leftovers of a chicken you roasted yourself or a store bought rotisserie chicken. Dice cooked chicken in small pieces and place in the bowl.

Place the cheese, herbs, and salt in the bowl with the chicken spinach and artichokes. Stir to combine.

Now add the Greek yogurt. We use the 2% Fage yogurt but if you would rather something more decedent you may substitute with mascarpone cheese. Stir well to combine.

On a flat surface, lay out the egg roll wrappers with a point facing you making a diamond shape. Place two heaping spoonfuls of the chicken, spinach, and artichoke mixture at the lower point of the wrapper.

Fold the lower point over the filling.

Next, roll the egg roll towards the upper point

…and then fold both sides of the egg roll wrapper inward.

Finally, pour water into a small bowl. Dip your finger in the water and spread on the remaining point of the egg roll wrapper.

Fold the final point over onto the egg roll to seal. Now you have an egg roll ready for cooking! Place on a baking sheet lined with parchment paper and spray the rolls lightly with cooking spray (like PAM). Place in the oven and bake for 12 to 15 minutes until golden.

Allow to cool and serve with marinara on the side. Simple, delicious, and healthy, baked egg rolls are a perfect food for the whole family and an easy meal for kids to make.

    Comments

  • Megan


    These look so amazing! I’m pinning it to my pinterest board right now.

  • Sara Carn


    WOW!!! These look absolutely delicious! If I didn’t *just* get back from the grocery store, we’d be having these tonight, for sure! I’m also kind of excited to sneak some spinach in them and see if my husband even notices!!! Thanks for the FAB recipe!

  • Alicia


    This looks delicious! I think I’m going to use the filling mix and biscuit or crescent roll dough to make this into a tonka pie while we’re camping for 10 days. Thanks for sharing :)

  • Brooke


    These look absolutely delicious. However, I am a vegetarian and I’m wondering if you think they would turn out if I left out the chicken and did extra everything else?
    Thanks for your help!

    • In Sock Monkey Slippers


      OF course! I would use 1/2 cup more of fresh spinach and a couple of more artichoke hearts to replace the chicken. You could also throw a 1/4 cup of chopped sundried tomatoes (not packed in oil) for a little kick.

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