Ingredients

The following ingredients have 4 Servings
  • 8 ounces cream cheese *
  • 1 tablespoon Buffalo sauce *
  • 1 tablespoon dry Ranch seasoning mix *
  • 1 cup shredded chicken breast (leftover, cooked)
  • 3 tbs celery (finely chopped)
  • 3 tbs crumbled blue cheese
  • 1 large egg
  • 12 ounce package wonton wrappers ((the smaller ones))
  • Oil to coat.

Instruction

  • Preheat oven to 375 degrees.
  • Mix together cream cheese, hot sauce and ranch mix, then fold in the chicken, celery & blue cheese.
  • In small bowl Beat the egg. Pour ½ into the mixture and mix well. Reserve the other half.
  • Lay out some wrappers (I do about 6-8 at a time). Baste on a thin egg wash on 2 adjacent wrapper edges & make sure the corner they meet at has thin, but thorough coverage.
  • Place a small dollop (about a tsp) of the buffalo chicken mixture in center of wonton wrapper.
  • Fold opposite edge over to meet egg washed corner. Press to adhere, then press down the edges.
  • Place the rangoons on baking sheet and spray or baste both sides of each with oil.
  • Bake for 8 minutes, then flip and bake 3 more minutes.
  • Serve as is or with more Buffalo Ranch Dip.