Tandoori Chicken Rangoon
Prep time: 10 mins
Cook time: 2 hours
Total time: 2 hours 10 mins
  • 1 box of Saffron Road Tandoori Seasoned Chicken Nuggets (baked and then shredded or chopped in small pieces)
  • 1 8oz. package of cream cheese (room temp)
  • 1/4 cup marble jack cheese, shredded
  • 1 green onion, chopped
  • 1/4 cup mayonnaise or light mayonnaise
  • 2 tbsp. chipotle mayonnaise (optional for an extra spice)
  • 12 won ton wrappers
  1. Mix cream cheese, marble jack cheese, green onions and mayonnaise(s) until well combined and creamy.
  2. Add shredded or finely chopped Saffron Road's Tandoori Seasoned Chicken Nuggets and mix well.
  3. Lightly grease your muffin pan (I used square but round is just as fine) and place one won ton wrapper in each of the muffin pan cups.
  4. Fill with chicken mixture using a heaping tablespoon in each and bake at 350F for approx 15-20 minutes or until edges are crispy and golden brown.
  5. Should you prefer it more crispy, bake wontons alone first in preheated oven for approximately 5 minutes and then fill with mixture and bake again for another 15-20 minutes.
  6. Enjoy!
Recipe by Saffron Road Food at http://www.saffronroadfood.com/2014/07/03/20572-autosave/