Creamy Chicken Won-Pies

Makes: 12

Ingredients:

24 wonton wrappers
300g chicken breast, diced into even sized pieces
1/2 leek, diced
1/2 celery stalk, diced
3 mushrooms, diced
3 garlic cloves, finely diced
1/2 cup ricotta
1/2 cup low fat cream cheese
1 scoop (30g) pure protein powder
1 chicken stock cube

Method:

Preheat oven to 180 degrees Celsius prepare 12 tin silicon muffin tray by lightly spraying with cooking spray and line each well with a wonton wrapper
Sauté the leek, celery, Mushroom and garlic in a frying pan with some cooking spray
Add in the chicken and toss to seal
Add the ricotta, cream cheese, protein powder and stock cube in a blender with 1 1/2 tablespoons of water and process until smooth
Stir the cream mixture through the chicken
Spoon the mixture evenly between the lines muffin cups
Top each of the pies with another wonton wrappers pushing down firmly to seal
Either brush with egg wash or cooking spray
Bake for 20 minutes
Gently remove from the muffin tray and place on a baking tray and return to the oven for another 10 minutes
Transfer to a wire rack to cool

Nutritional Value per won-pie

Calories: 106
Total fat: 2.8g
Total carbohydrates: 8.9g
Protein: 11g

Recipe Notes:

Store covered in the fridge for a maximum of 2 days
This recipe is freezer friendly to be consumed within 6 months
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code psafriendsofhollys at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.