Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Wonton Wrapper | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 wonton wrappers, cut into quarters
- 2 tablespoons vegetable oil, to brush on wontons
- 6 cups water, to boil chicken
- 1 lb. boneless skinless chicken breasts
- 6 tablespoons louisiana hot sauce
- 2 teaspoons liquid margarine
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- salt
- blue cheese dressing
- celery (to garnish)
Directions
Preheat the oven to 325F. Place the wonton wrappers on a work surface and brush lightly with the oil.
Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack.
Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.
Cook the chicken at a simmer until cooked through, about 12 minutes.
Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt.
In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper.
Add the chicken and mix well. Refrigerate until slightly chilled.
To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping.
Serve at room temperature.