High-Protein Chicken, Kale and Lemon Tahini Salad in a Jar
In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 5min
|Serving Per Recipe: 30|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3.5g||5%|
|Saturated Fat 2g||10%|
|Total Carbs 6g||2%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 (8 oz.) package Cream Cheese, softened
2 tbsp. Sriracha sauce
1/3 cup Mango Chutney or Apricot Preserves
30 frozen mini filo pastry shells
Chop the Short cuts into bite-sized pieces
In a bowl, mix together the cream cheese and Sriracha.
Spoon a heaping teaspoon of cream cheese into each filo shell. Fill the shell with chicken. Bake in a 350°F preheated oven for 5 to 7 minutes until heated through.
Dollop with a ½ teaspoon of mango chutney and serve while still warm.
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