Chicken Parmesan Wraps

Baby spinach
1 cup pizza sauce or marinara sauce (approx.)
1 pound cooked chicken, shredded
8oz mozzerella cheese, shredded
1/4 cup parmesan cheese
Italian seasoning
12-14 egg roll wrappers
In a bowl, mix the pizza or marinara sauce with the chicken, adding more or less depending on your tastes.  Place an egg roll wrapper on a flat surface.  Place 2-4 spinach leaves in the center of the wrapper.  Put a couple spoonfuls of chicken on top of the spinach.  Next, add mozzerella and parmesan cheese to your tastes (I used a lot of cheese!) and sprinkle the Italian seasoning over the top.  Fold one corner to meet the other and seal the edge with a bit of water, pressing all along the open sides to keep everything inside.  Repeat until you are out of stuff.  At this point, you may flash freeze the wraps for later or cook immediately.  Prior to baking, brush the top of each wrap with olive oil to get a nice golden top.  Bake for 10-12 minutes at 375° and enjoy!