Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water Chestnut | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups finely chopped cooked chicken
- 2 cups cooked rice
- 1 8-ounce can water chestnuts, drained and finely chopped
- 1 cup grated Cheddar cheese
- 1 cup chopped celery
- 2/3 cup sour cream
- 1/2 cup finely chopped onion
- 1 4-ounce can chopped green chiles
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 66 wonton skins
- 4 cups vegetable oil for frying
- Picante sauce
- =
Directions
Combine chicken, rice, water chestnuts, cheese, celery, sour cream, onion, chiles, chili powder, salt and pepper sauce in large bowl. Place 1 tablespoon rice mixture in center of each wonton skin. Fold bottom corner up over filling, then fold in side corners over filling. Brush edges with water and roll up to seal.
Heat oil in deep fryer or heavy saucepan to 375 degrees; fry rolls, a few at a time, 1 minute or until golden brown. Remove with slotted spoon; drain on paper towels. Serve warm with picante sauce for dipping.