Preheat your oven to 375 degrees.

Next, heat the olive oil in a large skillet, set over medium-high heat.

Add the onion, and saute until soft.

Add the garlic, frozen cauliflower rice, and spinach.

Cook until spinach has wilted and cauliflower is soft, about 3-5 minutes.

Stir in the chicken.

Continue, by adding the dill and parsley to the mixture and stir.

Remove the skillet from the heat, and add in the feta cheese and kalamata olives.

Place one egg roll wrapper on a flat work surface.

In the center portion of the wrapper, place one tablespoon of filling.

To seal, fold the bottom over the filling, then bring in the left and right sides of the wrapper to the center.

Moisten the remaining edges of the wrapper with water.

Roll up tightly, pressing the tip to seal.

Repeat with the remaining wrappers.

Place egg rolls, seam side down on a baking sheet sprayed with nonstick cooking spray.

Lightly spray each roll with cooking spray.

Place the baking sheet in a preheated 375-degree oven and bake until the wrappers are golden brown, about 15-20 minutes, flipping once halfway through.

Serve with Tzatziki Sauce for dipping.