Many years ago when I was a newlywed learning to cook, and Pampered Chef parties were all the rage, a friend shared these Seasoned Chicken Wraps with me, and we’ve been eating them ever since! It was so long ago, I cannot remember who gave this to me, but I believe the original recipe was from Pampered Chef. The following version is a bit different from the original, so you feel free to tweak the seasonings to your family’s taste as well!
Seasoned Chicken Wraps
Preheat oven to 375°.
1 pkg Crescent rolls (8 count)
2-3 boneless chicken breasts, cooked and shredded
8 oz block cream cheese, softened
1 box chicken-flavored Stove Top stuffing mix
3 T. melted butter, divided
Salt/Pepper to taste
First, boil the chicken breasts. For quick meal prep, cook these ahead of time. To get tender, flavorful boiled chicken, bring a large pot of water with a stalk of celery and 1/2 an onion to a rolling boil. Add chicken breasts and boil uncovered 12 minutes. Turn heat off, cover, and allow to sit for one hour. Or boil it plain using same instructions, just without celery and onion.
Shred cooked chicken. In a mixer, combine chicken, softened cream cheese, 6-8 T. or more (fine crumbs) of Stove Top stuffing mix, 1 T. melted butter, and salt and pepper to taste. If you feel it needs more flavor for your taste, add desired seasonings now.
Roll crescent dough out and separate into the 8 perforated triangles. Spoon about 1/2 cup of chicken mixture onto each triangle.
Roll each triangle starting from the long end. Brush each wrap with remaining melted butter. Then, sprinkle each wrap with more Stove Top mix, fine crumbs and some bigger, crunchy pieces. Transfer wraps to a baking sheet and bake for 10 minutes or until crescent rolls are lightly browned.
Serve immediately and enjoy!
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