Serve with warm marinara for dipping

-2-3 large boneless, skinless chicken breasts
-1 cup marinara sauce plus more for serving
-6 egg roll wrappers
-1 cup baby spinach leaves
-1/2 cup mozzarella cheese
-1/4 cup parmesan cheese

-Cook chicken breasts over skillet until done and shred with 2 forks. Mix the meat with the marinara sauce in bowl.
-Preheat oven to 400F. Lay egg roll wrappers on a clean work surface. Layer each with a few spinach leaves, then chicken, and mozzarella and parmesan. Lightly brush 2 adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal the sides. Repeat with the remaining wraps.
-Place all 6 filled wraps on a greased wire rack and set over a cookie sheet, OR place on a well-sprayed cookie sheet.Coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes or until adges begin to turn a golden brown.