Chicken Wonton Rolls

Name: Chicken Wonton Rolls
Ingredients: 3 ounces cream cheese, softened; 6 tablespoons butter, softened, divided; 2 tablespoons minced chives; 1/2 teaspoon lemon-pepper seasoning; 1-1/2 cups finely chopped cooked chicken; 1 can (4 ounces) mushroom stems and pieces, drained and chopped; 1 package (12 ounces) wonton wrappers; 2/3 cup crushed salad croutons; Sweet-and-sour sauce, optional

9 ingredients

6 steps

Ingredients

3 ounces cream cheese, softened
6 tablespoons butter, softened, divided
2 tablespoons minced chives
1/2 teaspoon lemon-pepper seasoning
1-1/2 cups finely chopped cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 package (12 ounces) wonton wrappers
2/3 cup crushed salad croutons
Sweet-and-sour sauce, optional

Directions

1

In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.
2

Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal.
3

Melt remaining butter; brush over wontons. Coat with croutons. Place on a
4

; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
5

To use frozen wontons: Place wontons on greased
6

. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.