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Buffalo Chicken Rangoon

Buffalo Chicken Rangoon


  • 4 oz. cream cheese
  • 1-2 cups cooked, diced chicken
  • 1 stalk celery diced fine
  • 1 green onion diced fine
  • 1 tbsp butter melted
  • 1 tbsp hot sauce
  • 1/2 tbsp My Leaning Tower Italian Blend (or substitute garlic, basil, red pepper flakes and a pinch of salt)
  • Won Ton wrappers
  • vegetable oil


  • Mix the cream cheese, chicken, celery, green onion, butter, hot sauce and spices in a bowl and refrigerate for at least 2 hours (overnight is even better if you can)
  • Take a tablespoon of the filling and place in the center of your won ton wrapper and fold and pleat. Make sure to remove all air and seal. (See video for instruction)
  • Heat olive oil on medium heat and test to make sure it is hot enough. Fry until golden brown. Let sit for 5 minutes before serving.
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