Summer is coming and I could not be more excited about it. Picnics and cookouts and FRIENDS! When you’ve got two small kids, most of the school year is spent with one of us sick at any given time. During those times, we end up spending a whole lot less time with friends. As the school year wraps up and we all leave the germ petri dish called elementary school and we are magically well and ready to party!
One of my favorite party foods to make and share are these Cheesy Chicken Wontons. They’re excellent for appetizers but they’re also awesome as a snack-type main dish for little family parties I have with my guys for super bowls, game nights, award shows and movie nights.
These little pockets of deliciousness are perfect when they’re hot, cheese melty and runny but are also pretty great at room temperature too. If the wonton part scares you, my picky eaters don’t love the wonton skins either so I use the same filling and theirs get made into quesadillas!
Contrary to my carb heavy lifestyle, these babies are gluten free so all my friends with gluten allergies – You can go to town. The wrappers are rice however so my Paleo friends, whomp whomp. You’re still out of luck 🙁
- 2 cups shredded cheese
- 1 ½ cups cooked chicken
- 2 green onions, chopped
- ⅓ cup chopped tomato
- 1 tsp garlic powder
- ½ tsp cumin powder
- ⅛ tsp cayenne pepper
- 1 package wonton wrappers
- ½ cup water
- Taco sauce for dipping
- Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray and set aside. In a food processor, finely chop chicken until it’s almost a paste. In a bowl, combine the cheese, chicken, onion, tomato, and seasonings. Combine well. The better that this is combined the better it’ll make a filling. Place about 1 tsp in the center of wrapper. Brush edges with of wrappers with water and fold corner over making a triangle. Seal seams. Line up on cookie sheet, they only need to be far enough apart to let air circulate between them.
- One all wontons are stuffed or cookie sheet is full place in oven and bake roughly 15-20 minutes or until browned on the bottom. Turn oven broiler on to crisp up the tops of the wonton skins, only about 5 minutes but keep an eye on them. Transfer to a plate and serve warms with taco sauce or salsa for dipping.