These buffalo chicken wonton crisps are the kind of appetizer that gets demolished before the main event even starts. Crispy baked wonton wrappers piled with spicy buffalo chicken and a cool, creamy topping — they have everything: heat, crunch, creaminess, and flavor in every single bite. They look impressive enough for a dinner party but are easy enough for a Tuesday night snack. Once you serve these, plain buffalo dip will feel boring by comparison. Make extra — you’ll need them.
- Swap: Use rotisserie chicken for a shortcut that saves time without sacrificing any of the flavor.
- Make-ahead: Bake the wonton cups a day ahead; fill with chicken mixture just before serving to keep them crisp.
- Storage: Store baked, unfilled wonton cups in an airtight container at room temperature for up to 2 days.
- Variation: Swap buffalo sauce for BBQ sauce and top with a little coleslaw for a smoky BBQ chicken version.
- Serving: Serve alongside celery sticks and a bowl of blue cheese or ranch dressing for a complete game-day spread.
Superbowl is creeping up and its my goal to create some easy and yummy snacks that anyone can make… and will be a hit at your party (because you know you don’t want people to say “I don’t want weight watcher food” 😉 Ugh.. hate when people do that! But no need to fret.. your guests will never think these spicy chicken wonton crisps are ww friendly.. and you can eat them too with no guilt.. They are only 1 point each so go ahead and enjoy a few. 🙂
Buffalo chicken wonton crisps
Ingredients
- 4 oz shredded cooked chicken
- 1/4 cup softened light cream cheese
- 3 T franks hot sauce
- 2 T fat free ranch dressing
- 1/3 cup reduced fat grated cheese, I used ww brand
- 22-24 wonton wrappers
- cooking spray
Instructions
-
Preheat oven to 350F, spray a cookie sheet with cooking spray and set aside.
-
Mix all of your ingredients together (minus the wrappers)
-
Place your wrappers on the cookie sheet and spray the tops of them with the cooking spray. Top with just under a Tbsp of chicken mixture. Pat down with a fork.
-
Bake in oven for approx. 10 minutes. When they have been in about 7 minutes turn your cookie sheet around as the back ones may burn. From this point keep a close watch on them to prevent the wrappers from burning.
-
Drizzle with ranch dressing and serve immediately. 1 wonton crisp is 1pp. *Note, you can half the recipe to make less chips 🙂
Well now I know what I’ll be doing for the next recipe test…good Lord these look good!
I hope you enjoy them Kelly!! ๐
These are fabulous! Thanks!
๐ Your welcome!
Could you place these in a muffin pan and make individual “cups” like your other wonton wrappers recipe?