Ingredients
1 package (8 ounces) reduced-fat cream cheese3 tablespoons fat-free milk1/2 teaspoon garlic salt1/4 teaspoon pepper2 cups cubed cooked chicken breast2 tablespoons chopped green onion36 wonton wrappersRefrigerated butter-flavor sprayPaprika
Preparation
In a bowl, beat the cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion; set aside. Spritz one side of each wonton wrapper with butter spray; press into mini muffin cups, buttered side down.
Bake at 350° for 4-5 minutes or until golden brown. Fill each cup with about 1 tablespoon chicken salad. Bake 5 minutes longer. Sprinkle with paprika.
