Cowboy Up Recipe

Shred or finely dice cooked chicken breast until you have about 1 1/2 cups. Use leftover roasted or grilled chicken for best flavor.

In a medium bowl combine shredded chicken, rinsed black beans, thawed corn, shredded cheddar, sliced green onions, and chopped cilantro.

Add lime juice, ground cumin, smoked paprika, salt, and black pepper. Mix thoroughly so spices and lime coat the filling evenly. Taste and adjust seasoning if needed.

Prepare wrappers

Lay out wonton wrappers on a clean, dry surface. Keep unused wrappers covered with a lightly damp towel to prevent drying.

Place about 2 tablespoons of filling near the center of each wonton wrapper. Do not overfill — these wontons should roll and seal easily.

Dip a fingertip in the water and run a thin line of water along two adjacent edges of the wrapper (about 1/4" from the edge). Fold the wrapper over into a tight roll, pressing edges to seal. Repeat until you have 12 rolls (3 are a serving).

If baking: preheat oven to 400°F (205°C). Line a baking sheet with parchment and lightly brush or spray each roll with oil. If frying: heat 1/2" oil in a skillet over medium-high heat until shimmering (about 350°F/175°C).

Cook rolls until golden and crispy. For baking: arrange seam-side down and bake 9–12 minutes, turning once, until golden and crisp. For frying: work in batches and fry 1–2 minutes per side until evenly golden; drain on paper towels.

Arrange three rolls per plate. Serve with about 1/4 cup salsa per serving (0.75 cups total for recipe) and optional lime wedges and sour cream on the side.

Enjoy hot. Store any leftover rolls in an airtight container in the refrigerator up to 2 days; re-crisp in a 375°F (190°C) oven for 6–8 minutes.