Cajun Chicken Egg Roll


  1. Season chicken and grill, cook on both sides until done.  Set aside to cool, dice chicken.
  2. Combine chicken, jalapeños, salsa and cheese.  Spoon mixture evenly over four wontons keeping it towards the back of the wonton wrapper.
  3. Mix the cornstarch and water until dissolved.  Dip finger in mixture and run around the outside of the wonton. Fold edges of wonton wrapper and roll.
  4. Let sit for 15 minutes, fry to golden brown.
  5. Garnish with chopped green onion and serve with mustard.


  • 2 Tbsps. cheese, Monterey Jack
  • 1 Tbsp. Contigo® Pepper(s), Jalapeño, diced
  • 1 Tbsp. corn starch
  • 1/4 oz. McCormick® Cajun Seasoning
  • 4 oz. mustard, creole
  • 2 Tbsps. Nature's Best Dairy® Cheese, Goat
  • 1 Tbsp. Peak Fresh Produce® Onion(s), Green
  • 1/4 cup Roasted Corn Salsa
  • 1 Tbsp. water
  • 6 oz. West Creek® Chicken, Breast(s), Boneless Skinless, Halved, chopped
  • 4 each wonton wrappers