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TEST KITCHEN APPROVED

Chicken Wonton Rolls

Name: Chicken Wonton Rolls
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: about 4 dozen
Ingredients: 3 ounces cream cheese, softened; 6 tablespoons butter, softened, divided; 2 tablespoons minced chives; 1/2 teaspoon lemon-pepper seasoning; 1-1/2 cups finely chopped cooked chicken; 1 can (4 ounces) mushroom stems and pieces, drained and chopped; 1 package (12 ounces) wonton wrappers; 2/3 cup crushed salad croutons; Sweet-and-sour sauce, optional

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 40 min. + freezing Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Mary Kay Dixson, Decatur, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 03, 2022

I sometimes turn this appetizer into a main course by using egg roll wrappers and serving the rolls with a side of chicken gravy. —Mary Dixson, Decatur, Alabama

TEST KITCHEN APPROVED

Chicken Wonton Rolls

3 Reviews Add your review

Yield:about 4 dozen

Prep:40 min

Cook:15 min

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Ingredients

3 ounces cream cheese, softened
6 tablespoons butter, softened, divided
2 tablespoons minced chives
1/2 teaspoon lemon-pepper seasoning
1-1/2 cups finely chopped cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1 package (12 ounces) wonton wrappers
2/3 cup crushed salad croutons
Sweet-and-sour sauce, optional

Text Ingredients

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Directions

1
In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.

2
Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal.
3
Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months.
4
To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.