 When you need something that looks like it took a lot of effort to make but you don't have the time, these Chicken Wonton Rolls are just the thing! Try serving with chicken gravy to make a complete meal!
- 1 softened 3-ounce package of cream cheese
- 6 tablespoons of softened butter, divided
- 2 tablespoons of minced chives
- 1/2 teaspoon of lemon-pepper seasoning
- 1 1/2 cups of finely chopped cooked chicken (canned is fine!)
- 1 can (4 ounces) of mushroom stems and pieces, drained and chopped
- 1 package (12 ounces) of wonton wrappers
- 2/3 cup crushed salad croutons
- Sweet and sour sauce for serving, optional
In a small mixing bowl, beat the cream cheese, 2 tablespoons of butter, chives and lemon-pepper until blended. Stir in the chicken and mushrooms. Place a rounded teaspoonful in the center of each wonton wrapper. Fold the bottom corner over filling and then fold the sides toward the center. Moisten the remaining corner with water and roll up tightly to seal. Next, melt the remaining butter and brush over the wontons. Coat with croutons, place on a baking sheet and freeze. Once the wontons are frozen, transfer them to a large, resealable plastic bag. The wontons can be frozen for up to three months.
When ready to use the frozen wontons, place them on a greased baking sheet. Bake at 425 degrees for 10 minutes or until lightly brown. Wontons can be served with sweet and sour sauce if desired.
Chicken Wonton Rolls yield about 4 dozen servings.
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