1 package (8 oz.) reduced-fat cream cheese

3 T. fat-free milk

1/2 tsp. garlic salt

1/4 tsp. pepper

2 C. cubed cooked chicken breast

2 T. chopped green onion

36 wonton wrappers

Refrigerated butter-flavor spray

Paprika

 

In a mixing bowl, beat the cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion; set aside. Spritz one side of each wonton wrapper with butter spray; press into mini muffin C., buttered side down. Bake at 350° for 4-5 minutes or until golden brown. Fill each C. with about 1 T. chicken salad. Bake 5 minutes longer. Sprinkle with paprika. Yield: 3 dozen.