Chicken and Veggie Triangles

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

2 c broccoli pieces
1 c cauliflower pieces
1 c shredded, cooked chicken
¼ c feta cheese
1 c any kind shredded cheese (I used mozzarella and farmer’s)
10-20 egg roll wrappers

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.

Place on the oiled baking sheet. Continue process until all of the filling is used. Brush the tops of each egg roll triangle with melted butter or oil. If you don’t, they will not brown easily or prettily. Bake the triangles for 10-15 minutes, or until lightly browned.
Remove from the oven and sprinkle with shredded cheese. Put back in the oven and bake until either the cheese is barely melted, or the cheese is crunchy.
Enjoy! I personally think these would be marvelous with ranch dressing baked in them or to dip them in. Mmmm!

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2 Responses to Chicken and Veggie Triangles

  1. Janel says:

    I am definitely going to try chicken triangles.I’m surprised that they are so golden brown since they were baked and not fried. This is a great way to stretch a small amount of veggies and meat into an impressive meal or use to appetizers.

    • Bethany says:

      I think I would cut the wrappers in half from corner to corner if I wanted to make appetizers. Cuter, smaller triangles that way. 🙂 The think I love is that the filling possibilities are endless!

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