Ingredients
Directions
1. Preheat oven to 350 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. Lay each egg roll wrapper out on a piece of wax paper and coat lightly with cooking spray, then press the egg roll wrapper into muffin cups, pleating as necessary to fit.2. Repeat process for the other 11 egg roll wrappers.
3. Bake 5 minutes or just until egg roll dough starts to brown.
4. Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
5. Stir in the chicken, spinach, sweet red pepper, feta and Italian dressing.
6. Spoon chicken mixture into partially baked egg roll wrapper cups. Bake 5 to 7 minutes more or until heated through and egg roll dough is golden.
7. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups.
8. Serve with Tzatziki Sauce lemon wedges.
Tzatziki Sauce Recipe
Mix 1 cup of Greek yogurt, 1/2 cup finely chopped cucumber and 1/8 tsp of salt until well blended. Serve immediately.