Buffalo Chicken Bites
Many of my WW peeps touted this recipe from Emily Bites. Emily suggests lots of recipes she calls "cupcakes" which use wonton wrappers in cupcake tins for savory foods. This was super-easy to make and my husband said he could have eaten all of them by himself.
After reviewing the recipe, we made it with some minor modifications. *The original recipe calls for 2 cups of cooked chicken. I would recommend a little more than that in case you place a little more chicken mixture as you eye how much to put in each cup.
Also, we added more wing sauce by one tablespoon after tasting the mixture, and added an entire celery stalk instead of just half of the stalk as the original recipe called for. This is because I really like the crunchiness of the celery with this. I think next time I do this I'll add chopped onions or scallions too.
Ingredients:
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce. Stir in the chopped celery pieces.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Fill each muffin tin about 1/4 of the way with chicken mixture. Sprinkle with the cheddar cheese evenly over the top of each 1/4 filled cup (just a dusting of cheese needed.
4. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. Kind of like a casserole theme.
5. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
After reviewing the recipe, we made it with some minor modifications. *The original recipe calls for 2 cups of cooked chicken. I would recommend a little more than that in case you place a little more chicken mixture as you eye how much to put in each cup.
Also, we added more wing sauce by one tablespoon after tasting the mixture, and added an entire celery stalk instead of just half of the stalk as the original recipe called for. This is because I really like the crunchiness of the celery with this. I think next time I do this I'll add chopped onions or scallions too.Ingredients:
- 2 cups* cooked boneless, skinless chicken breast, shredded or chopped finely
- 4 Laughing Cow Blue Cheese wedges
- 1/4 c Buffalo wing sauce (I used Texas Pete, would recommend Medium)
- 1 celery stalk, chopped small
- 16 wonton wrappers (typically found in the produce section or with the crescent rolls and biscuits in fridge section)
- 4 oz (1 cup) reduced fat 2% shredded cheddar cheese
Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a microwavable bowl, combine the chicken, cheese wedges and wing sauce. Microwave for 1 1/2 minutes on high. Stir to combine until chicken mixture is fully coated with cheese and wing sauce. Stir in the chopped celery pieces.
3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Fill each muffin tin about 1/4 of the way with chicken mixture. Sprinkle with the cheddar cheese evenly over the top of each 1/4 filled cup (just a dusting of cheese needed.
4. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. Kind of like a casserole theme.
5. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
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