In a large bowl combine the shredded chicken, buffalo sauce, mozzarella, ranch, and cream cheese, using your hands mix together until there are no large chunks of cream cheese.
Line the wonton wrappers out on a floured baking sheet, using a measuring spoon place 2 tsp of the chicken mixture on each wonton. Fill a small bowl with warm water, line the edges of the wonton wrappers with water using your finger. Fold each wonton in half bring the corners together ti form a triangle, press the edges together.
Once all the wontons have been filled and folded, lay them out in a single layer on the floured baking sheet. Bake at 400 degrees F for 12-15 minutes until the wontons are crispy. Serve with celery and ranch or blue cheese.
**For quick shredded chicken, heat a pan over medium-high heat, cook the chicken breasts 3-4 minutes on each side, add in 1/4 cup water, cover and continue to cook 3-4 minutes. Remove from the heat, allow to cool and shred with a fork.
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