Roasted Pepper Chicken Cheesesteak Bites

Enjoy the flavors Philly chicken cheesesteaks loaded with veggies in wonton wrappers – the perfect appetizers for football game day!

  • Author: Deanna Segrave-Daly, RD


  • 1 tablespoon canola oil
  • 1/2 cup minced onion
  • 2 garlic cloves, minced
  • 1 pound Open Nature® Air Chilled Chicken Tenders, chopped finely
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (12-ounce) jar of roasted peppers, drained and minced
  • 1 cup finely chopped baby spinach
  • 1 1/2 cups shredded provolone or mozzarella cheese
  • 48 wonton wrappers


  1. In a large skillet, heat oil.
  2. Add onion and saute for 5 minutes, stirring frequently.
  3. Add garlic and saute for another 30 seconds, stirring often.
  4. Add chicken, oregano, salt and pepper. Saute for 8-10 minutes, until chicken is cooked through, stirring often.
  5. Add in peppers and cook another 2 minutes, stirring often.
  6. Add in spinach and cook another 2 minutes or until spinach is completely wilted. Remove skillet from heat. Once cooled slightly, mix in 3/4 cup mozzarella cheese.
  7. Preheat oven to 375 degrees Fahrenheit.
  8. Fill a small bowl with water and place on work surface. Spray rimmed baking sheet with cooking spray
  9. Place 1 wonton wrapper on a dry surface. Add 2 teaspoons of filling* in center of wrapper. Dip your finger in the water and run it along 2 sides of the wonton wrapper (to make wrapper sticky). Fold wonton wrapper over and press to seal. Place wonton on baking sheet (16 per sheet.)
  10. Bake wontons for 5 minutes and then turn over. Sprinkle 1/4 cup of remaining cheese and bake other 5 minutes. Remove from oven and repeat with remaining sheets.
  11. Serve warm.


* You’ll have close to a cup of remaining cheesesteak filling. Use to make more wontons, top a pizza or stuff in a hoagie roll.