Chicken and Cheese Wontons

The first time I tasted these wonton quesadillas with chicken, it was one of those evenings when the kitchen felt too quiet… and I just needed something golden and cheesy in my hands. I didn’t have tortillas, but I had a half-used pack of wonton wrappers left over from some long-forgotten experiment. So I took leftover chicken, a bit of tangy cream cheese, and some cheddar that was hanging out in the fridge—and folded it all up into these neat, crispy little triangles. They sizzled in the pan like a soft applause. And when I bit into one, oh… warm and creamy inside, the edges just the right kind of crisp. It felt like comfort and surprise at the same time.

Why You’ll Crave It

• The wrappers get wonderfully crisp, almost crackly, but still hold all that savory, cheesy filling inside—no drips, no mess.
• It uses things you probably already have—shredded chicken, cheese, maybe half a block of cream cheese you meant to use up.
• They’re bite-sized but filling, which makes them perfect for snacking, sharing, or honestly just eating way too many and calling it dinner.
• You can twist the filling a hundred different ways depending on your mood or what your fridge is offering up.

My little nephew once called them “chicken pillows”—and now that’s all I hear when I make them.

What You’ll Need

• Wonton wrappers: 1 package – the small square kind, usually tucked near the tofu in the refrigerated section
• Cooked chicken: 2 cups, shredded – rotisserie works like magic here, but any mild, tender meat is fine too
• Cream cheese: 4 oz, softened – tangy and creamy, it holds everything together beautifully
• Shredded cheese: 1 cup – cheddar melts great, but Monterey Jack or pepper jack would be lovely too
• Olive oil: just enough for frying – buttery-flavored oils work well, but don’t fuss much

Easy How-To

Make the filling first

In a bowl, mix your shredded chicken with cream cheese and shredded cheese. Stir it with a spoon till it looks creamy and lumpy (in a deliberate way). Taste a bit—now’s the time to salt it or add spices if you’re feeling bold. Sometimes I toss in a little smoked paprika or even chopped scallion if I have some.

Fold up those wontons

Take one wonton wrapper, lay it down like a diamond. Plop a teaspoon-ish of filling right in the center (don’t overdo it). Wet two edges lightly with water, then fold diagonally into a triangle. Press the edges gently but firmly—it’s oddly soothing. Do the rest. Maybe put on music.

Pan-fry to golden bliss

In a skillet, heat just enough olive oil to slick the bottom. Medium heat is your friend here. Add the wontons in batches, a few at a time, and cook for 2-3 minutes on each side—until they’re golden, with tiny bubbles along the edge. They’ll smell amazing. Set them on paper towel for a moment.

Serve them warm (or sneak one in right away)

Pile them on a plate. Dip in something cool like sour cream or bright salsa… or eat them plain because they hardly need anything. They’re soft and sharp inside, crackling outside.

Good to Know

• Keep a damp towel over the wrappers as you work—they dry out quicker than you think (I forgot once… cracks everywhere).
• If your filling starts to ooze out while cooking, just tell yourself it’s rustic—it’ll still taste good.
• Leftovers reheat beautifully in a toaster oven. They don’t even complain.

Serving Ideas

• Serve them with a drizzle of hot honey (trust me), a smoky salsa, or even just plain Greek yogurt with a little salt.

Top Tricks

• You can freeze them fully assembled—just lay in one layer, freeze, then toss into a bag. Straight from freezer to skillet works (add 1 more minute cook time).

Frequently Asked Questions

Can I bake these instead of frying?

Yes, actually. Brush with a little oil and bake at 400°F for about 10-12 minutes. Flip halfway so both sides get that nice crisp… just not quite as golden as pan-fried.

Do they store well overnight?

They do! Store in a container in the fridge, and reheat in a skillet or toaster oven so they regain their crisp. Microwaving makes them a bit soggy, though still edible (for midnight cravings… been there).

Can I make it spicy?

Absolutely. Stir in some chipotle, hot sauce, or even jalapeño into the filling. Pepper jack cheese helps too if you want that gentle burn.

Can I use something other than chicken?

Sure—leftover turkey, pulled pork, sautéed mushrooms, or even scrambled tofu if you’re going plant-based. Just keep the texture filling and not too wet.

Are wonton wrappers gluten-free?

Most aren’t, sadly. But if you can find or make a rice-based version, it could work. Just test one first—some get too fragile to fold and fry.