Ingredients:

  • 1 package (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:

  • In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.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.
  • Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
  • To use frozen wontons: Place wontons on greased baking sheets. 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. Yield: about 4 dozen.

Note for Chicken Wonton Rolls:

Use egg rolls right off the bat with these – less mess, and you can double the recipe for large crowds.

Preparation Time: 40 min

Freezing Bake: 15 min

Serves: 48

Chicken-Wonton-Rolls Tags: , ,