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Chicken and Veggies Baskets

Well, as you know I don't have a house anymore and of course, nor a kitchen. I am jumping from one friend's house to another and the least I can do is cook for them.

Right now I am in the house of Tarla and Nathan and they have two little cuties:  Emily and Nicholas.   They are family to me and I have known the kids since they were in their "mommy belly.  

This week I gave myself a mission of making them "fun food".    Yesterday I made "pancake wraps"  and today I made some little baskets full of goodies.

Emilly helping peeling Onions
These baskets were made with wonton wraps that are amazingly versatile!  You can make so much cool stuff with them.    All you need is an oven, wonton wraps and a muffin tin.

Today I filled them with a very "kids friendly" filling made of shredded chicken and vegetables but you can fill it with whatever you want - some of my favourite fillings are:  avocado with fresh salsa and chicken, shredded chicken "Kratong tong" style and hummus with chorizo.    They are an awesome option for entertaining.  

 I got in trouble because I added broccoli but overall it was a success and they ate heaps!  The last few baskets they filled up themselves and next time I will let them fill their basket on their own (Nic was so proud of his baskets!).

So here we go... A pretty Kid's friendly dinner option.  Enjoy it!!!
x
Rachel

Chicken and Veggies Baskets

Serves: 4  |  Cost:$ | Difficulty:  Medium | Time: 40min
Author:  Rachel Elich

Ingredients

Wonton baskets
  • 12 Wonton wraps
  • Cooking oil spray
Chicken filling

  • 1 Cup chicken breast cooked and shredded
  • 1/2 Cup tiny broccoli florets
  • 1/2 Cup corn (canned style)
  • 1/2 Cup potatoes cooked and cut in cubes
  • 2 Cloves of garlic chopped
  • 1/2 Onion chopped in very small pieces
  • 1/2 Tablespoon of good quality powdered chicken stock
  • 3/4 Cup water
  • 1 Tablespoon plain flour
  • 1 Tablespoon butter
  • 1 Teaspoon cooking oil

Instructions

Wonton baskets 
  1. Pre-heat the oven to 200C (400F)
  2. Spray olive oil in both sides of the wonton wrappers.
  3. Gently press the wonton wrappers into the muffin tin
  4. Bake for about 8 minutes until golden
  5. Remove from the oven and turn the baskets upside down for a crispier bottom 
  6. Bake for 5 more minutes 

Chicken filling
  1. Heat the butter with the olive oil in a skillet over medium heat
  2. Stir in the onion and the garlic and fry for a couple of minutes
  3. Stir in the chicken and the vegetables
  4. Add the powdered chicken mixing all very well
  5. Add the flour and fry for a couple of minutes always stirring
  6. Pour the water and Stir until the flour in dissolved
  7. Cook for a few minutes until the liquid has reduced and you have a tick sauce

Assembling
  1. Let the filling cool down until warm 
  2. Fill the wonton wraps with the chicken filling or... leave the kids having fun doing it! :-)






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Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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