This is my third wonton recipe. It’s snowing out today but not sticking. So I thought I’d pound this out.
6-7 frozen chicken tenders
1 small squeeze bottle lime juice
Package of fresh tarragon
1 block cream cheese
Jar of sundried tomatoes
1 package of wonton wrappers
Place the frozen chicken in a frying pan on medium. Drown in a small bottle of lime juice. The chicken will remain white to slightly tan but cook through. Turn to cook evenly. When cooked through, shred the chicken.
Put the cream cheese in a bowl. Place one tarragon branch to the side. Remove leaves from the rest of the branches. Wash and chop them. Mix the leaves into the cream cheese. Add the zest of one lime to the cream cheese. Cover in plastic and let sit over night.
The next morning, slice the sundried tomatoes into strips.
Stuff the wontons with a bit of cream cheese, chicken and one strip of tomato. To close, wet your fingers and touch all four corners. Fold the corners over themselves to form a little packet. I like this way better than the pinch method because they are easier to eat when fried.
Heat olive oil in a frying pan. Fried the wantons until golden four at a time.