Reviewed: Jun. 11, 2011

AWESOME RECIPE!! I have a daycare & the kids LOVED these!! Great for picky eaters. I served this with white rice & Contadina Sweet & Sour Sauce (this brand can be hard to find, they don't keep with the other sweet & sour sauces, but it's the best!). I make these on a regular basis. My mom has been making them this way my whole life, except she fries them in oil on the stove, which I prefer, but I like to make them healthier for the kids, so I usually bake some & fry some.

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Reviewer:

ramonacutie

Reviewed: Mar. 15, 2011

Not my favorite-YET. It is more of a blank slate to work with. Chicken and cream cheese was not a winner although the kids ate it-too chewy and dry to make again). I'll have to try the chili powder, sour cream suggestion as I love to make little nibble food. Thanks for the idea.

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Reviewer:

Amy JF

Cooking Level: Intermediate

Living In: Monson, Massachusetts, USA

Reviewed: Feb. 14, 2011

I made these tonight with refrigerated wonton wrappers. I shredded some leftover chicken, added some cream cheese, a bit of mexican cheese blend, a bit of pepper/salt/garlic and baked them in the oven at 400 degrees for about 12 minutes. Mine came out crispy, crunchy, and great! Thanks for a great base recipe. This is making the rotation for quick, easy, changeable dinner :)

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Reviewer:

Tonysgdbg

Cooking Level: Expert

Reviewed: Dec. 29, 2010

Has anyone figured out how to make them not so chewy?? My uncle made these for Christmas Eve but deep fried them...I've been looking for a baked recipe all week! I'm going to try and make them for NYE.

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Reviewer:

aekirby34

Reviewed: Jul. 1, 2009

Good base recipe. I too added low fat cream cheese, some chopped garlic, scallions. Baking is a great option. I did mine in greased muffin pans to hold them together.

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Reviewer:

momofthree

Cooking Level: Intermediate

Home Town: Tallmadge, Ohio, USA

Living In: Medina, Ohio, USA

Reviewed: May 5, 2009

This is such a great idea! I think some of the reviewers missed the introduction where it said you can season them any way you like, and just saw the two ingredients, made them and said they were plain. So, that said, I went with mexican seasoning, added salt, garlic powder, cumin (sp), about 2 tsp of diced green chili peppers from a can and about 1/2 a cup of shredded colby jack. I also sprayed the pan with cooking spray and sprayed the tops of the rolled up wontons. It did make them crispier but they took more like 20-25 minutes to bake. The only reason I gave 4 stars is that my family wasn't crazy about the taste of the baked won tons. Overall, a great recipe! Thanks for the idea!

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Reviewer:

Bells67

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Temperance, Michigan, USA

Reviewed: Oct. 13, 2007

these are really really good. I use cream cheese to thicken it up and I cook my chicken in the crockpot ahead of time and then shredd....I added cumin to the chicken along with white wine....this is a favorite on movie nights

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Reviewer:

CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Apr. 29, 2007

We had these for dinner tonight with beef and broccoli stir fry. They are INCREDIBLE! My whole family loved these, even my picky 10 year old. I made a batch of chicken and a batch of cream cheese, fried them and served them with sweet and sour sauce and hot chinese mustard. Thanks for the great recipe. We will be making these over and over again. These are very easy to make with canned cooked chicken.

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Reviewer:

PAULAK2

Cooking Level: Intermediate

Home Town: Mckenzie, Tennessee, USA

Reviewed: Dec. 5, 2006

Not sure why these didn't turn out very good. Mine were chewy and hard to eat, even though I cooked them longer than the recipe states. Maybe I could've cranked up the heat? Or maybe these just need to be fried. Might try again.

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