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Chicken Empanadas


These oven baked empanadas are made in a slightly unusual way using Chinese Egg Roll Wraps. They are low in calories and fat both. A heart healthy recipe.


  • 1 package of egg roll wraps
  • 2 boiled and shredded chicken breasts
  • 1/2 cup chopped onion
  • 2 minced garlic cloves
  • 1 tsp oregano
  • 1 tsp crushed red pepper
  • 1/2 tsp canola oil
  • 1 tsp chili powder
  • 1 tbls tapatio sauce
  • 1/2 tsp cumin
  • 1/3 cup water
  • 1 bowl of water for dipping hands


  • Boil chicken breasts and shred them when cooled
  • Add 1/2 tsp canola oil to a frying pan
  • Heat oil on med. flame
  • Add onion and garlic, cook until starting to brown
  • Add all other ingredients (except chicken) one by one and stir well
  • Add shredded chicken and stir to coat with spices
  • Remove frying pan from flame and let chicken cool
  • Spray cookie sheet with cooking spray
  • Lay one wrap on to cookie sheet
  • Dip fingers in to bowl of water and wet all edges of wrap well
  • Place a small handful of chicken mix in to center of wrap leaving room around each side
  • Taking one corner of wrap, fold over chicken and meet the oposite corner. You will be making a triangle
  • Fold all points up and over a little to close. Pressing down making sure these folds stick down
  • Then using a thin knife to help you, lift up straight edges and fold up to enclose chicken mixture
  • Press all edges firmly down using more water if necessary to help stick closed
  • Using a fork, carefully press prongs around edges to make scratch patten. Be careful not to stick prongs of fork in to enclosure.
  • Arrange your empanadas on cookie sheet to fit them all and spray tops with canola or olive oil cooking spray
  • Sprinkle some grated parmasian cheese on tops
  • Bake in 350 degree oven for 25 mins.┬áServe with mexican red or green sauce