Cheesy Chicken Lunchbox Muffins
I used to walk right by the wonton wrappers in the produce section of my market, never having appreciated what a simple and versatile ingredient they are. But one day when all attempts to find the perfect, low-fat, pliable crust failed, I gave wonton wrappers a whirl, and boy, am I glad I did. They provide a ready-made pre-cut piece of dough with very few ingredients and no fat and work beautifully as a thin but sturdy crust for mini quiches and this savory lunchbox muffin.
- 1 large egg
- 1/4 Cup reduced-fat cream cheese
- 1/2 Teaspoon onion powder
- 1/2 Teaspoon salt
- 1/2 Cup Sneaky Chef Orange Purée*, or baby food carrot purée
- 1 Cup cooked chicken, diced
- 6 wonton wrappers
- 1/2 Cup shredded, reduced-fat Cheddar cheese
Preheat the oven to 400 degrees and grease or spray muffin tins with oil.
In a mixing bowl, whisk together the egg, cream cheese, onion powder, salt, and Orange Purée. Mix in the chicken. Press 1 wonton wrapper into each muffin tin so that it covers the bottom and comes up the sides of each muffin tin. Pour ¼ cup of mixture into each tin, top with about 1 tablespoon of shredded cheese each, and bake for 20 minutes or until the edges of the wonton are golden, cheese is melted, and the filling is firmly set. Serve warm or cold in the lunchbox.