You know those days where nothing sounds good? I wanted chicken, broccoli, and cauliflower, but not pasta. I wanted something bread-like with it, but bread didn’t sound good. While scouring the refrigerator for something, anything, to have with my vegetables and chicken, I came across the egg roll wrappers. “Hmmm…” I thought. And then, “Yum!”
Chicken and Veggie Triangles
Heat a wok or skillet with a lid over medium heat. Add broccoli and cauliflower to the pan. If using fresh vegetables, add 1/4 cup of water. If using frozen, add none. Cook, covered, for 5 minutes. Remove the lid add the chicken; cook for 3-5 minutes longer, until the vegetables are tender but not overcooked. Remove from heat and add feta cheese.
Pre-heat oven to 400°. Oil a baking sheet and set aside.
Cover a triangular 1/2 of each egg roll wrapper with a sprinkling of cheese.
Place 2-4 teaspoons of chicken mixture on top of the cheese, then sprinkle with more cheese.
Using a fingertip or a pastry brush, brush the outside 1/2 inch of the egg roll wrapper with water.
Fold the wrapper in half to make a triangle and press along outside seams to seal.