Everyone needs a surefire grab-and-go tailgate or picnic recipe. Wonton wrappers filled with chicken and spices make these bites a winner every time.
—Heidi Jobe, Carrollton, GA
Takes: 30 min. • Makes: 3 dozen
36 wonton wrappers
1/2 cup buttermilk ranch salad dressing
1 envelope reduced-sodium chili seasoning mix
1 1/2 cups shredded rotisserie chicken
1 cup shredded sharp cheddar cheese
Sour cream and sliced green onions, optional
1. Preheat the oven to 350°. Press each wonton wrapper into a greased miniature muffin cup. Bake until lightly browned, 4-6 minutes.
2. In a small bowl, mix salad dressing and seasoning mix; add chicken and toss to coat. Spoon 1 Tbsp. filling into each wonton cup. Sprinkle with cheese.
3. Bake 8-10 minutes longer or until heated through and wrappers are golden brown. Serve warm. If desired, top with sour cream and green onions before serving.
Per appetizer: 67 cal., 3g fat (1g sat. fat), 10mg chol., 126mg sod., 6g carb. (0 sugars, 0 fiber), 3g pro.
TEST KITCHEN TIP
If you don’t have chili seasoning on hand, use taco seasoning instead. For a milder flavor and a little extra heartiness, increase the shredded chicken to 2 cups.