Chicken Wrap

By: Beth Crave


  • 1/2 cup green bell pepper, chopped
  • 1/2 cup fresh broccoli, chopped
  • 1/4 cup water chestnuts, drained and chopped
  • 2 tablespoons onion, chopped
  • 1 can (5 ounce) chunk chicken, drained and flaked
  • 2/3 cup canned condensed cream of chicken soup
  • 1 cup shredded Sharp Cheddar cheese
  • 2 packages (8 ounces each) refrigerated crescent rolls

Directions: Preheat oven to 350° F.  Combine all ingredients except crescent rolls in mixing bowl.  Unroll crescent rolls and arrange triangles in a circle on a pizza baking stone with bases overlapping in center and points toward the outside.  Scoop filling mixture into widest portion of each triangle.  Fold point of triangles over filling and tuck under base at center.  (Filling will not be completely covered.)  Bake 25-30 minutes or until golden brown.


Yield:  5-8 servings

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