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chicken parm rice paper spiral with sesame seeds
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Chicken Parm Rice Paper Spiral

A crispy baked rice paper spiral filled with chicken, marinara, and melted mozzarella and parmesan for an easy chicken parm–inspired dinner.
Course Main Course
Cuisine American, Italian
Keyword chicken parm easy, chicken parm rice paper, chicken parm sandwich, crispy rice paper spiral, gluten free chicken parm
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 spiral
Calories 457kcal
Author Chef Josh

Equipment

  • Parchment Paper

Ingredients

  • 3 rice paper sheets
  • 1 large egg
  • ⅓ cup shredded cooked chicken
  • 2 tablespoons marinara or pizza sauce
  • ½ cup shredded mozzarella and parmesan blend
  • Sesame seeds
  • Italian seasoning

Instructions

  • Whisk: Add 1 egg to a shallow bowl and whisk until smooth.
  • Dip: Dip each rice paper sheet into the egg, coating both sides, until just pliable.
  • Layer: Lay the sheets on a lightly oiled surface, slightly overlapping to form one large sheet.
  • Fill: Add shredded chicken across the center, then spoon over marinara and sprinkle with cheese.
  • Roll: Roll tightly into a cylinder, sealing as you go, then gently coil into a compact spiral.
  • Brush: Brush the top with any remaining egg, then sprinkle with sesame seeds and Italian seasoning.
  • Bake: Bake at 400°F for 10–15 minutes until golden and crisp.
  • Serve: Serve warm!

Notes

  • Use finely shredded chicken so the spiral rolls easily and holds together.
  • Keep the sauce layer thin to avoid sogginess.
  • Serve with extra marinara on the side if you want more sauciness without compromising the crisp shell.

Nutrition

Serving: 1 spiral | Calories: 457kcal | Carbohydrates: 36g | Protein: 37g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 240mg | Sodium: 915mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 2mg | Calcium: 503mg | Iron: 4mg