Keep phyllo dough covered when not in use by covering with parchment paper and a damp towel.
Place two sheets of phyllo on parchment paper and using a pastry brush, lightly brush a small amount of melted ghee over each layer.
The filling will be split between 5 rolls so separate filling ingredients into even piles.
Place one portion of the cheese, chicken, raspberries, and spinach on the short end of the dough.
Butter sides and roll up burrito style. Place on a parchment lined baking sheet. Repeat with remaining dough and ingredients.
Bake at 375F for 30 min or until pastry is browned.
To make the raspberry sauce, place raspberries, honey, orange juice and chutney in a saucepan.
Mash raspberries with a fork and cook on med heat until bubbly appx 8-10 min. Drizzle with balsamic before serving.