Buffalo Chicken Wonton Cups
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 253.9
- Total Fat: 4.1 g
- Cholesterol: 36.8 mg
- Sodium: 1,614.4 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 1.6 g
- Protein: 20.1 g
View full nutritional breakdown of Buffalo Chicken Wonton Cups calories by ingredient
Introduction
Wonton wrappers with Buffalo and Blue Cheese filling Wonton wrappers with Buffalo and Blue Cheese fillingNumber of Servings: 4
Ingredients
-
20 Wonton wrappers (3-1/2" squares)
5 oz Philadelphia Fat Free Cream Cheese
2 TBSP Fat Free Sour Cream
1.5 TBSP Celery seed
1/2 cup Treasure Cave Reduced Fat Crumbled Blue Cheese
2/3 cup Diced celery (raw)
4 oz Gold N Plump boneless skinless split chicken breasts - Cooked and cut to very small sized pieces
1/2 cup Franks Red Hot Buffalo Wing Sauce
1/4 cup green onion, chopped
Directions
Preheat oven to 375d
In a medium bowl, using an electric mixer on low, combine cream cheese, sour cream, and celery seed until thoroughly mixed. Gently stir in diced celery. Set aside.
Place cooked chicken pieces in a small skillet or sauce pan, add Buffalo sauce to pan and heat over low heat, stirring occassionally.
Spray a 20-cup mini muffin tin with nonstick spray
Cut each wonton wrapper in half and lay the two pieces "criss-cross" style in the muffin tray cups.
Bake for about 4-6 minutes (until wonton cups start to brown).
Remove wrappers from oven and evenly distribute cream cheese mixture among wonton cups.
Return to oven and bake for 6-8 more minutes until wonton cups are browned and cream cheese mixture is heated through.
Remove wonton cups from oven and evenly distribute chicken/sauce mixture among the cups.
Top each cup with a sprinkling of crumbled blue cheese and a few pieces of diced green onion.
Serve with ranch dressing if preferred (Not in nutritional info)
Number of Servings: 4
Recipe submitted by SparkPeople user KCHRISTY6.
In a medium bowl, using an electric mixer on low, combine cream cheese, sour cream, and celery seed until thoroughly mixed. Gently stir in diced celery. Set aside.
Place cooked chicken pieces in a small skillet or sauce pan, add Buffalo sauce to pan and heat over low heat, stirring occassionally.
Spray a 20-cup mini muffin tin with nonstick spray
Cut each wonton wrapper in half and lay the two pieces "criss-cross" style in the muffin tray cups.
Bake for about 4-6 minutes (until wonton cups start to brown).
Remove wrappers from oven and evenly distribute cream cheese mixture among wonton cups.
Return to oven and bake for 6-8 more minutes until wonton cups are browned and cream cheese mixture is heated through.
Remove wonton cups from oven and evenly distribute chicken/sauce mixture among the cups.
Top each cup with a sprinkling of crumbled blue cheese and a few pieces of diced green onion.
Serve with ranch dressing if preferred (Not in nutritional info)
Number of Servings: 4
Recipe submitted by SparkPeople user KCHRISTY6.