Skinny Buffalo Chicken Wonton Cups

• Meat

  • 1 1/2 lb Chicken, cooked and finely chopped
  • 1 cup Frank's red hot sauce

• Produce

  • 1/3 cup Chives

• Condiments

  • 1/3 cup Ranch dressing

• Bread & Baked Goods

  • 30 Wonton wrappers

• Dairy

  • 4 oz Cream cheese

Found on julieseatsandtreats.com

Description

Ingredients

• 1 cup of franks red hot sauce
• 1/3 cup of ranch dressing
• 4 oz. cream cheese, softened
• 1.5 lbs. of chicken, cooked and finely chopped
• 30 wonton wrappers
• 1/3 cup of chives, chopped

Directions

• Preheat oven to 425.
• Add cooked chicken, cream cheese, ranch dressing, and franks red hot sauce. Mix till all combined. Set aside.
• Spray muffin tins with PAM, place a wonton wrapper in each muffin tin. Press down so that it fills the cup.
• Fill each wonton wrapper up with the buffalo chicken mixture.
• Bake for 18-22 minutes, or until wonton edges are crispy and browned.
• Remove from oven and let cool.
• Top with chopped chives.
• Preheat oven to 425. Add cooked chicken, cream cheese, ranch dressing, and franks red hot sauce. Mix till all combined. Set aside. Spray muffin tins with PAM, place a wonton wrapper in each muffin tin. Press down so that it fills the cup. Fill each wonton wrapper up with the buffalo chicken mixture. Bake for 18-22 minutes, or until wonton edges are crispy and browned. Remove from oven and let cool. Top with chopped chives.
• Preheat oven to 425.
• Add cooked chicken, cream cheese, ranch dressing, and franks red hot sauce. Mix till all combined. Set aside.
• Spray muffin tins with PAM, place a wonton wrapper in each muffin tin. Press down so that it fills the cup.
• Fill each wonton wrapper up with the buffalo chicken mixture.
• Bake for 18-22 minutes, or until wonton edges are crispy and browned.
• Remove from oven and let cool.
• Top with chopped chives.

Nutrition