Chicken Bacon Ranch Wonton Cupcakes
Ingredients
The filling
-
1
lb
uncooked boneless skinless chicken breasts
-
1
tablespoon
ranch seasoning
-
2
teaspoons
canola oil
-
5
slices
center cut bacon, cooked crisp and chopped
-
¾
cup
yogurt-based ranch dressing
The wrappers and cheese
-
24
pieces
wonton wrappers
-
4
oz
2% shredded sharp cheddar
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with cooking spray.
- In a Ziploc bag, combine chicken strips and ranch seasoning, then shake to coat.
- Heat canola oil in a skillet over medium heat and cook the chicken until done, about 5-7 minutes, then chop into small pieces.
- In a bowl, mix the chopped chicken with bacon and ranch dressing.
- Place a wonton wrapper in each muffin tin cup, fill with half the chicken mixture, and top with half the cheddar.
- Add another wonton wrapper, repeat the filling and topping process.
- Bake for 18-20 minutes until golden brown, then cool slightly before removing from the tin.
Nutrition Facts (estimated)
Servings
12
Calories
152
Total fat
6g
Total carbohydrates
10g
Total protein
14g
Sodium
0mg
Cholesterol
0mg
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