Ruby Tuesday's Buffalo Chicken Wontons Recipe

ingredients

12 wonton wrappers, cut into quarters
2 tablespoons vegetable oil, to brush on wontons
6 cups water, to boil chicken
1 pound boneless, skinless chicken breast halves
6 tablespoons Louisiana hot sauce
2 teaspoons liquid margarine
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
salt
blue cheese salad dressing
celery (to garnish)

directions

Preheat the oven to 325 degrees F.

Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.

Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.

Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt.

In a medium bowl mix together the hot sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled.

To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping.

Serve at room temperature.

nutrition data

40 calories, 1 grams fat, 5 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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