Crispy Spinach Artichoke Chicken Rolls
Hey ya’ll! This one is gonna be quick today because I just want you to get to the good stuff: These dang good rolls! These things came about when a bunch of factors came together beautifully. So a brand I’ve been wanting to try called Cut Da Carb had a sale and was offering a…
Hey ya’ll! This one is gonna be quick today because I just want you to get to the good stuff: These dang good rolls! These things came about when a bunch of factors came together beautifully. So a brand I’ve been wanting to try called Cut Da Carb had a sale and was offering a 3-pack of their low carb flat bread for under $30. That was 36 wraps, so I figured, that was a good deal! So I got them, did a Keeping It Keto review and decided to make these rolls. Idk why, but I was thinking about making this recipe in my bed one night and didn’t know the proper vessel. When I got these, it just made sense! Now let’s talk about the ingredients before we get to the recipe!
Because it’s one of the top questions I always get asked: yes, this recipe is really keto! It’s low carb and full of flavor and perfect for a keto diet. Another top question’s answer: yes, you can make these not keto by just using regular egg roll wrappers! Now that we’ve moved on past that, the filling!! This filling is so scrumptious. it’s a base of cream cheese, artichoke hearts, lightly sautéed spinach, cheeses and crispy air fryer chicken! It’s then mixed together and stuffed into the vessel of your choice and then fried. The beauty of these rolls is that you can do them in the air fryer or on the stove. The main difference is time and final color. The rolls come out so incredibly creamy with the best cheese pull for IG satisfaction! Another bonus about this is that you can make these vegan as well by using your favorite fried chicken substitute and replacing the cheeses with vegan versions. I suggest Miyokos Kitchen for the best cheese pulls and creamy texture and flavor.
Alright ya’ll. So before I go, here are a few tips for the most success when making these beauties:
- The Cut Da Carb wraps dry out VERY quickly! Make sure you don’t pull them out until you’re ready to roll! If they still feel dry or are not as pliable, wet your fingertips and rub it on the flatbread until you can manipulate it easily.
- Don’t over stuff the rolls. I know, you’ll be tempted. BUT if they’re too full, your wrapper, keto or non, will tear or possibly explode when frying!
- After you remove them from the fryer, be sure to give them a little sprinkle of salt as a finishing pop. We want ALL of the flavor!!
Alright ya’ll, make sure you make these and let me know how they are!! My entire quaranteam loved them. I know you will too! Also, remember we’re still supporting Black Lives Matter over here. If you haven’t read on the issues or don’t know where to start, please take a moment to read a few resources here!
Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!
Crispy Spinach Artichoke Chicken Rolls
Ingredients:
- 3 Cut Da Carb Wraps (or 12 Egg Roll Wrappers)
- 1 tsp olive oil
- 2 cups baby spinach
- 4 cloves garlic, minced finely
- 1 tsp crushed red pepper
- 1 tbsp salt, divded
- 1/2 tbsp pepper, divided
- 5 artichoke hearts, chopped (from can or jar)
- 1/4 cup cream cheese, room temperature
- 2 tbsp sour cream
- 1/4 cup parmesan cheese, grated
- 1/3 cup mozzarella cheese, grated
- 1/2 tsp smoked paprika
- 1 tsp Italian seasoning
- 1-2 Crispy Air Fryer Chicken Thighs
Instructions:
- If using Cut Da Carb wraps, cut each flat bread into 4 square pieces. Put back into the package and into the refrigerator until ready to use.
- Heat a skillet over medium heat. When skillet is hot, add in olive oil and swirl to coat the pan.
- Add spinach and coat in the oil. Sauté until it is mostly wilted, about 2 mins. Add garlic, red pepper flakes, and half of the salt and pepper and cook until garlic is fragrant and spinach is wilted down, about 2 more mins. Remove from heat and set aside.
- In a medium sized bowl, combine artichoke hearts, cream cheese, sour cream, mozzarella, parmesan, remaining salt and pepper, paprika, and Italian seasoning and mix to combine.
- Next, add in the spinach and garlic mixture the chopped chicken, folding gently to avoid breaking up the crunchy coating. Taste at this point and adjust for any seasoning.
- Once thoroughly combined, grab the package of wraps and, removing one at a time fill the wraps with 2-3 tablespoons of filling on a diagonal.
- Roll the wraps, corner first down, tucking in the sides to create an egg roll shape. If you find the wrap being too resistant, instead roll it like a burrito. Repeat until all wraps are full.
- Preheat the air fryer to 400 degrees.
- Add the wraps in a single layer, working in batches if necessary.
- Spray lightly with cooking spray or cooking oil to maximize crispiness.
- Cook for 10 mins, flipping half way through if not working with a rack in your fryer to ensure all sides get crisp.
- Remove and sprinkle lightly with salt. Allow to cool for about 5 mins before serving. Enjoy
- If frying in a pan, heat 2 inches of vegetable, canola or peanut oil to 350 degrees.
- To the pan, add the rolls in batches, seam side down and fry on all sides for about 45 seconds. The rolls brown quickly, so be sure not to fry for too long.
- If deep frying, fry in batches for about 1 min and a half to 2 minutes.
- Remove from pan/basket and allow to drain on a wire rack. Sprinkle lightly with a little salt and allow to cool for 5 mins before serving. Enjoy!
notes:
Calories
112Fat (grams)
6.82Net carbs
2.5Protein (grams)
7.81
