Preheat oven to 425 F and line a baking sheet with aluminum foil.
In a medium sized bowl, whisk together egg whites and sabra garlic and herb spread.
On a plate, gently mix together the panko bread crumbs, rosemary, garlic powder, paprika, salt, and pepper.
Dip the chicken into the egg white mixture then into the bread crumb mixture.
Place on a baking sheet lined with aluminum foil.
Bake for 15- 20 minutes or until the internal temperature is 165 degrees Fahrenheit.
Flip the chicken tenders at the half way mark so each side gets nice and crispy.
Toast the waffles in a toaster oven until warm and crisp. Cut into fourths and top with spinach and 1/2 Tbsp of honey mustard spread.
Cut the chicken tenders in half and place atop the waffles. Top with another waffle 1/4th.
Garnish with rosemary and serve with maple syrup.
Makes 8 mini sandwiches- Serving size 2 sandwiches