Instructions

• Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin with nonstick spray.
• Lay out the 24 wonton wrappers. Using the 2 tablespoons olive oil, lightly brush one side of each wrapper, then press one wrapper (oiled side down or up — whichever helps it stick) into each well to form a cup.
• In a medium bowl, combine the 6 ounces cream cheese (¾ brick, room temperature), ¼ cup sour cream, ¼ cup Buffalo sauce, and ½ teaspoon garlic powder. Stir until the mixture is smooth and evenly combined.
• Add 1 cup shredded cooked chicken and 1 cup shredded mozzarella cheese to the cream cheese mixture. Mix until the chicken and cheese are evenly incorporated.
• Divide the Buffalo chicken mixture among the 24 wonton cups, filling each cup with about 1 tablespoon of filling.
• Bake in the preheated oven for 12–15 minutes, or until the wonton edges are crisp and golden brown and the filling is heated through.
• Remove the tin from the oven and let the wonton cups cool in the pan for 2–3 minutes, then transfer to a wire rack or serving plate. Serve immediately with ranch or blue cheese.