1-2 chicken breasts cooked and shredded 15 wonton wrappers, room temperature 1/4 Cup of Blue Cheese 1/4-1/3C Frank’s Red Hot Veggie Oil
Optional – Blue Cheese Dressing ( Dipping Sauce)
What To Do
Preheat oven to 375
In a bowl mix all the ingredients together except the wonton wrappers and oil
Place 2 teaspoons of mixture in the middle of each wrapper and fold wrapper in half so it creates a triangle. Run your finger along the edges with a little water to secure the edges. Brush a little oil on top and place on cookie sheet lined with parchment paper
In a bowl mix all the ingredients together except the wonton wrappers and oil
Place 2 teaspoons of mixture in the middle of each wrapper and fold wrapper in half so it creates a triangle. Run your finger along the edges with a little water to secure the edges. Brush a little oil on top and place on cookie sheet lined with parchment paper
This makes about 15. Bake for about 15 minutes or till wrappers brown
Serve with blue cheese dressing
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Comments
Mischa G
Sara,
Could you bake these in the oven? My sister does that with eggrolls to cut back on the calories. Wondering how to adjust time and temp for this one.
Sorry I mean without oil & maybe a lower fat cheese etc. Just a thought.
samantha
funny you posted these today i just went to the store to get the ingredients!!! yum!!!
Tree
Ooo, these sound delish. I love me some buffalo chicken.
Casey
Quick question: I have never bought wonton wrappers before. Does Target carry them?
Budget Savvy Diva
If they do they are in the produce section
Michelle
I make these all the time! I use Neufchatel cheese instead of cream cheese (lower in fat/cal) and I spritz the top with PAM (again lower in fat/cal) and then bake as instructed. I also will whip the Neufchatel cheese in a bowl to make it fluffy and then you also end up using less as well saving you more calories but still all the DELICIOUS flavor
Judy R
So glad you mentioned the neufchatel cheese because I can’t digest cream cheese because it is too high fat. So happy to know that alternative will work!
Deanne
Could you use another type of cheese in place of the blue cheese? I know it probably will change the taste a bit to change the cheese …. what other type of cheese would you recommend for the filling??
I would love to make these tomorrow for a get together we are going to.
Thanks in advance!
Beverly
I was wondering about the cheese as well. Not a blue cheese fan but LOVE buffalo chicken. Sounds great.
Candra
I do NOT like blue cheese. So I replace the blue cheese with ranch dressing. Doesn’t affect the flavor at all!
Tricia
These were so good and so easy to make. I also loved your bbq chicken take on them as well. Thanks for the great recipe!!
patti
Can you make them ahead and them heat them up — or are they best fresh from the oven?
Budget Savvy Diva
Best from the oven
Jade
I am going to make these tonight! I am excited! They sound like the buffalo blasts from The Cheesecake Factory, which I love!!
[…] Buffalo Chicken Rollups aka Wontons: Pretty simple idea, cook chicken and then shred it. Mix in some buffalo sauce but not so much! Place on won ton wrappers, add a little blue cheese, wet edges, fold, and bake! Very yummy and a great light meal or appetizer! […]
This Buffalo chicken dip recipe should be thick enough if made according to the directions. But if you prefer an even thicker dip, feel free to add an extra ounce or two of cream cheese.
Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined. Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle.
For homemade wrappers, I recommend preparing the wonton fillings ahead of time and wrapping the wontons as soon as the wrappers are rolled out. From there, the wontons can be frozen for future use.
From my experience, the oily separation with the cheese is caused by it over cooking. If you aren't a cheese snob (I am), you could substitute Velveta cheese for the cheddar/jack cheese.
If the dip has been sitting out for several hours at room temperature, especially during a party or event, it's best to toss it as the risk of foodborne illness grows with time. Always store buffalo chicken dip in an airtight container in the refrigerator.
It is done when the cheese is completely melted and you don't see any chunks of cream cheese remaining. Do not over-cook and do not turn the heat up to high. Store the leftover dip in an airtight container in the refrigerator. Homemade buffalo chicken dip will last up to one week in the fridge.
Try to remember to take the cream cheese out of the fridge before mixing the ingredients. Softened cream cheese is easier to work with and ensures that the Buffalo chicken dip will be smooth and lump-free. If you forget to take your cream cheese out ahead of time, don't fret!
If your dip is runny, it usually indicates you didn't use enough chicken or added too much buffalo sauce or ranch. Using low-fat cream cheese will also give you runny results which is why the full-fat type is best.
The difference between a dumpling and a wonton is that a dumpling is made of dough that either contains ingredients or has a filling, but a wonton is a traditional Chinese dumpling that typically has stuffings like meat (chicken wonton) or seafood (shrimp wonton), and veggies.
To the pork and shrimp, add chopped scallions, minced garlic & ginger, then season with light soy sauce, shaoxing wine, sesame oil, salt, white pepper, sugar, and msg. Mix in ONE direction with your hand until you see streaks on the bowl as seen in the images below.
Wontons may provide some protein, but they may also be high in sodium and fat, depending on how they are prepared. Enjoyed in moderation, these steamed dumplings or wonton soup can add variety to a balanced diet.
Traditionally, egg yolk is used to moisten the edges of wonton skins and seal them together. For people who don't eat eggs, water serves as a good substitute. However, water is not as sticky, and doesn't cook into a cement like egg yolk.
The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.
Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.
All you really need are two things: ice and a ladle. According to Babs, start by filling your ladle with a good amount of ice. Make sure the ladle gets nice and cold. Then simply dip the bottom of your ladle into the surface of your sauce and let the grease gather underneath.
This dip will keep for up to 5 days in the refrigerator. Make sure to store it in an airtight container! How long can it sit out? Buffalo Chicken Dip should not sit out at room temperature for longer than two hours.
This happens when there's too much fat or liquid in the mixture. This can happen when there are not enough emulsifiers (which help keep your ingredients together). Sauces are usually made from multiple ingredients that include both oil and water. Oils and water will naturally separate.
If your butter keeps separating from your hot sauce, it just means that it hasn't been mixed well enough. Instead of using a spoon, try mixing your buffalo sauce with a whisk instead.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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