Chicken Salad Bites with Blood Orange Rose Petal Marmalade Recipe


12 wonton wrappers

2 cups cooked and shredded chicken (cooled)

20g of Akaka Falls Farm Blood Orange Rose Petal Marmalade

1 cup chopped mushrooms (marinated, canned, or sautéed fresh)

1 cup chopped baby dill pickles

8 ounces sour cream


  1. Preheat your oven to 350°F.
  2. Grease a 12-cup muffin pan with cooking spray.
  3. Place the wonton wrappers in the muffin pan, shaping them to
    make little “cups.”
  4. Bake for 5 to 7 minutes until they turn light golden brown.
  5. While the cups are baking, mix all the ingredients in a bowl to
    make the chicken salad.
  6. Take the baked wonton cups out of the
    oven and let them cool.
  7. Fill each cooled cup with the chicken salad, and your dish is
    ready to serve.


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