Crispy Southwestern Wontons

Does anyone else love P.F. Chang’s Lettuce Wraps?  I do and I was so happy to see Iowa Girl Eat’s blog last week when she tried a lighter take on this favorite dish.

I started dinner with these delicious Crispy Southwestern Wontons.  I found this recipe on Kevin & Amanda’s blog.  This was such an easy recipe to make.  The crunch and southwestern tang make for the perfect appetizer.

Here’s what you’ll need:

  • 1 tbsp olive oil
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 clove garlic, minced
  • 1/4 cup frozen corn kernals
  • 1/4 cup canned black beans, drained
  • 5 oz (1 cup) chicken, shredded
  • 1/4 tsp pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp (1/2 pkg) dry ranch dressing
  • 24 wonton wrappers
  • canola or vegetable oil for frying

Heat olive oil in a large skillet over medium heat. Add onions and salt and saute for 5 minutes.

Add bell pepper and cook for 5 more minutes.

Add garlic and stir for 1 minute. Add corn, beans, and chicken and stir to combine.

Move the chicken mixture to a bowl and season with pepper, then stir in cheese and dry ranch dressing.

Begin heating about 1/2 inch of canola or vegetable oil in a large skillet over medium heat.

Meanwhile, scoop 1 teaspoon of chicken mixture into the center of each wonton wrapper. Rub some water on two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any extra air pockets.

When the oil is hot, place 6 wontons at a time into oil. Cook about 1 minute per side until golden and crispy.

Make sure you soak up the grease.

Makes 24 wontons, or 3 dinner-sized servings.

I love everything about these! Crispy on the outside.  Gooey on the inside.  MMM.

What’s your favorite appetizer?


  1. […] 1lb ground chicken breast (I used the rest of the rotisserie chicken I used making these) […]

  2. […] Crispy Southwestern Wontons […]

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