Preheat oven to 350 degrees. Sauté ground chicken in olive oil with garlic and onion for 5 min over med heat, breaking down large pieces. Season to taste with pinch of salt and pepper. Add spinach, herbs and 1/2 c Parmigiano-Reggiano.
Prepare the pepper sauce by sautéing shallot or red onion in butter and oil over med heat until lightly browned. Deglaze with wine; add pureed peppers and juice, honey and basil. Bring to a simmer and remove from heat.
In a 9” x 13” baking dish, spread a small amount of sauce over bottom. Divide filling among wraps, rolling them up to make tubes. Place into dish and top with remaining sauce and cheeses. Bake 40 min, covered.
*Crepes or fresh pasta cut into square can be substituted for egg roll wraps.