Monday, July 7, 2014


I spotted this recipe on one of my all-time favorite blogs over a year ago, and for some insane reason it took me until now to finally make it.  I am so glad I did though!  These little tacos are perfection.  Wonton wrappers enveloping a creamy, cheesy, slightly spicy chicken filling.  So simple.  You can find the recipe here.  I pretty much followed the recipe exactly as written, except I didn't use light cheese or sour cream.  Full fat dairy is my weakness.  Oh, and I doubled it since this was going to be a main course for us, not an appetizer.  Although these would be perfect little snacks to contribute to your next gathering!

First, you must find wonton wrappers at your grocery store!  They're usually in the produce section.

Then, you have to acquire some cooked chicken.  The most delicious way is to use a rotisserie chicken.  Or you could cook your own.  OR, you could reach into the freezer for your favorite shortcut: fully cooked chicken!  I keep this on hand for quick meals like wraps, quesadillas and buffalo chicken topped salad. 

Finally, you'll need some authentic salsa verde.  Found this amazingness at World Market.

Now it's time to mix everything together in a bowl.  Line a baking sheet with parchment paper, then scoop the filling onto each wonton wrapper.  Top with cheese.

Bring two opposite corners up, pinch together with water, then bake!


4 ounces cooked and shredded chicken
1/4 cup salsa verde
1 tablespoon sour cream
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
2 tablespoons sliced green onions
1/4 cup shredded cheese (I used white cheddar)
8 wonton wrappers

Preheat oven to 400 degrees and line baking sheet with parchment paper.  In small bowl mix the chicken, salsa, sour cream, chili powder, garlic powder, cumin and green onions.  Place the wonton wrappers on baking sheet and scoop about one tablespoon of filling into center of each wonton.  Sprinkle cheese evenly over each wonton.  Bring two of the opposing corners together using a little water to stick them together.  Bake for about 5 minutes, until wontons get crispy.  Keep a close eye on them the entire time so they don't burn.  (I was able to bake mine for almost 10 minutes and they got perfectly crisp)

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