chicken wontons

chicken wontons. say that around my family or friends, and it’s probably a 100% chance they will have had these – and love them. i got this recipe from my mom, who got it from…someone. between the two of us, this recipe has been made a bajillion times (thereabouts). if you make no other recipe from me except one, please make this one. it’s easy and always, always a hit (and almost always guarantees a ‘can i have that recipe?’ request).

chicken wontons

¾ lb. boneless chicken breast, cooked and diced

½ c. ranch dressing

1 c. finely shredded taco cheese

1 t. chili powder

1 pkg. wonton wrappers

preheat oven to 350. insert wonton wrappers into cupcake tins. bake for 5-10 minutes (varies by oven) until lightly browned (make sure not too brown as they go back in). mix chicken with ranch dressing. put a spoonful of the chicken mixture into each wonton wrapper (still in cupcake tin). mix cheese with chili powder. top each wonton with cheese (about a tablespoon or so) and bake for approx. 5 minutes, until cheese is melted. devour.

(i don’t even use a recipe anymore, which is very very rare for me. i usually cook 2-3 chicken breasts, dice and then squirt on some ranch until pretty moist – don’t skimp as you want to taste it, but don’t drown the chicken. same goes for the cheese – i just throw a large handful in a ziplock bag, sprinkle some chili powder on it and toss around until mixed. you can’t really go wrong with chicken, ranch and cheese.)

these can also be prepped in advance. bake the wonton wrappers and store in a tupperware or ziplock. mix the chicken with the ranch in a tupperware, and the cheese with the chili powder in a ziplock, and simply assemble when ready on a sheet pan, and bake for 5 minutes as directed above.

{these are wonton wrappers. they also come in larger squares labeled ‘egg roll wrappers’. both work the same. just cut the egg roll wrappers into quarters.}