Buffalo Chix Wings Wonton

This was VERY good! It's also a economical meal. I used meat from an  leftover oven roaster. Added the chicken to the food processor and added the fat free cream cheese to the ground chicken. I did not use the full 1/4 cup of Franks. I added some, tasted it and thought it had the zap I liked and had Divingabe try it. He said to add more, which I added about a tablespoon. I also did not add the cheddar since I didn't have it in the house. Adding the meat mixture to the wontons was time consuming otherwise easy recipe.

4 oz chicken, cooked, diced small.
1/4 cup Franks Hot Sauce (depends on how hot you like it)
1 oz Fat Free cream cheese
1 oz Lite Cheddar Cheese
20 Won Ton Wrappers

Spray Butter

1. Line a baking sheet with parchment paper.
2. Cut your chicken into tiny pieces, as small as you can get it.
3. In a medium bowl add chicken, cream cheese,cheddar cheese and hot sauce. Mix together until well combined.
4. In a tiny bowl, add some water. This is for sealing the edges of your wontons.
5. Place 11/2 tsp. of chicken mixture in wonton wrapper, take your finger and dip in water and place along the edges of the wrapper (this will be the glue to seal the wrappers together). Fold wrapper over into triangle place on baking sheet. Do the same for the rest of the wrappers. Spray each wonton with about two sprays of butter.
6. Bake in over for 15 minutes, until lightly brown.
7. Serve with Light Blue Cheese or Ranch Dressing on the side.
8. Makes 20 chicken wontons

 recipe from :
http://www.peanutbutterandpeppers.com/2012/01/30/buffalo-chicken-wing-wontons/