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Buffalo Chicken Wonton

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Ingredients Method

Ingredients
  

  • 1 10–12 oz can chicken breast, drained and flaked
  • 3 oz cream cheese softened
  • 2 –3 tablespoons buffalo sauce adjust spice level to taste
  • ¼ cup shredded mozzarella or Monterey Jack cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika optional for smoky flavor
  • Wrappers:
  • 16 –20 Nasoya wonton wrappers classic version
  • or
  • 12 –16 Trader Joe’s jicama wraps low-carb version
  • Avocado oil spray

Method
 

  1. Combine the canned chicken, softened cream cheese, buffalo sauce, shredded cheese, garlic powder, and paprika until smooth and creamy.
  2. Classic wonton version: Add about 1 teaspoon of filling to the center of each wrapper. Wet the edges with water, fold into a triangle, and press tightly to seal.
  3. Jicama wrap version: Pat wraps dry with paper towels. Add a small spoonful of filling and fold like a taco or roll up. (They won’t seal like dough, so keep seam side down.)
  4. Preheat the air fryer to 375°F (190°C) for 2–3 minutes.
  5. Lightly spray both sides with avocado oil.
  6. Arrange in a single layer without overlapping.
  7. Air fry 6–8 minutes, flipping halfway, until golden and crisp.
  8. Enjoy hot with Greek yogurt ranch or light blue cheese dip, and add extra buffalo sauce if you love more heat.