Ingredients
1 cup
Grilled & Ready® Pulled Chicken Breast
, thawed
1/2 cup nonfat Greek yogurt
1/4 cup blue cheese, crumbled
1/4 cup celery, diced
1 teaspoon celery seed
1/2 teaspoon celery salt
2 tablespoons Buffalo sauce
1/2 cup white cheddar cheese, shredded
10 wonton wrappers
Cooking Instructions
Preheat oven to 425° F and prepare a baking pan with non-stick cooking spray, set aside.
Make celery and blue cheese dip in a small bowl by combining the Greek yogurt, blue cheese, celery, celery seed and celery salt. Refrigerate until ready to use.
In a mixing bowl combine chicken, Buffalo sauce, and white cheddar cheese.
Lay wonton wrappers on a clean work surface and evenly divide the chicken mixture into the center of each wrapper. Brush a small amount of water along the edges and fold the wrapper over the filling to make a triangle. Press edges firmly to seal. Place triangles on prepared baking pan and cook for 12-15 minutes or until wrapper is golden brown.
Serve with celery and blue cheese dip.
1 cup
Grilled & Ready® Pulled Chicken Breast
, thawed
1/2 cup nonfat Greek yogurt
1/4 cup blue cheese, crumbled
1/4 cup celery, diced
1 teaspoon celery seed
1/2 teaspoon celery salt
2 tablespoons Buffalo sauce
1/2 cup white cheddar cheese, shredded
10 wonton wrappers
Cooking Instructions
Preheat oven to 425° F and prepare a baking pan with non-stick cooking spray, set aside.
Make celery and blue cheese dip in a small bowl by combining the Greek yogurt, blue cheese, celery, celery seed and celery salt. Refrigerate until ready to use.
In a mixing bowl combine chicken, Buffalo sauce, and white cheddar cheese.
Lay wonton wrappers on a clean work surface and evenly divide the chicken mixture into the center of each wrapper. Brush a small amount of water along the edges and fold the wrapper over the filling to make a triangle. Press edges firmly to seal. Place triangles on prepared baking pan and cook for 12-15 minutes or until wrapper is golden brown.
Serve with celery and blue cheese dip.

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