Ingredients:

  • 1 lb cooked, shredded chicken breast (rotisserie recommended)
  • 24 square wonton wrappers
  • 4 oz cream cheese, softened
  • 1 cup shredded reduced-fat mozzarella cheese
  • 1/4 cup Frank's RedHot sauce (or similar cayenne sauce)
  • 1/4 cup plain Greek yogurt (or reduced-fat sour cream)
  • Cooking spray

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly spray a 24-cup mini muffin tin with cooking spray.
  2. Mix the filling: In a large bowl, combine the shredded chicken, softened cream cheese, mozzarella cheese, Frank's RedHot sauce, and Greek yogurt until thoroughly combined and smooth.
  3. Prepare the cups: Gently press one wonton wrapper into each cavity of the prepared muffin tin, allowing the corners to stick up slightly above the edge. Lightly spray the exposed wonton wrappers with cooking spray to ensure maximum crispiness.
  4. Fill and bake: Scoop about 1 tablespoon of the chicken mixture into the center of each wonton cup.
  5. Bake for 15 minutes, or until the wonton edges are golden brown and crispy, and the filling is bubbly and heated through.
  6. Cool slightly in the tin before carefully removing and serving warm.