Total Time
Prep 30 mins
Cook 20 mins

A low fat chicken roll based off a Cooking Light recipe I have made several times.

Ingredients Nutrition


  1. I a large non-stick skillet over medium heat, saute onion in olive oil until soft. Add spinach and cook until all moisture is gone. Allow to cool.
  2. Add chicken, cheese, egg substitute, wine, salt, pepper and garlic. Mix well.
  3. Lay out 1 phyllo sheet at a time. Spray with cooking spray and sprinkle with 1 T bread crumbs.
  4. Fold the rectangle in half so the two short ends touch.
  5. Spray with cooking spray. On short side of phyllo play 1/8 of the chicken mixture leaving a 1 inch boarder.
  6. Fold boarder over chicken mixture. Fold in side both long sides of the phyllo. Roll up the phyllo as you would an eggroll.
  7. Repeat with remaining 7 sheets.
  8. Place each roll seam side down on a non-stick cookie sheet sprayed with non-stick spray.
  9. To bake right away: Spray each roll with nonstick spray and bake at 400 degrees for 20 minutes.
  10. To freeze: Place rolls in a zip top bag. Freeze flat. To cook, do not thaw. From frozen bake in a 400 degree oven for 25-30 minutes.
Most Helpful

Wonderful recipe! Made it for my family this weekend and they thought I bought the rolls.!

Swanstick May 20, 2008

This was perfect for our supper. We loved the spinach in it too. I plan on making another batch to freeze for later use. Another great recipe, Erindipity.

Merlot April 10, 2008