Vegan Cheesecake Factory Buffalo Blasts

Ingredients:

-1/2 cup Vegan Shredded Chicken

-1/2 cup Vegan Cream Cheese

-1/4 cup shredded Vegan Mozzarella

-1/4 cup Buffalo Sauce

-2 tablespoons Sliced Green Onions

-Vegan Wonton Wrappers

-1 cup All-purpose Flour

-2 tablespoons Corn Starch

-1/4 cup Just Egg (or plant milk)

The Following Seasonings to Taste:

-Seasoning Salt

-Black Pepper

-Garlic Powder

-Onion Powder

-Paprika

-Dried Thyme

-Dried Parsley

-Oil for Frying

-Non-Stick Spray

-2 tablespoons Water

Directions:

Season the shredded chicken to taste. Heat a small pan and spray with the non-stick spray. Sauté the chicken until heated through and browned
In a small bowl, place the shredded chicken, cream cheese, mozzarella, buffalo sauce, green onions and seasonings. Stir well to combine. Be sure to taste the mixture along the way
Place about a teaspoon of the filling in the center of one wonton wrapper. Place your finger in the water use to line the perimeter of the wrapper. Then, fold the wrapper diagonally from corner to corner and pinch the sides of the now triangle to seal
Prepare the dredge by mixing the flour, corn starch, seasoning salt, garlic powder, onion powder, paprika, and black pepper. Be sure to season liberally
Dip the filled wrappers first into the Just Egg, and then into the dredge. Be sure to completely cover the wrappers with the dredge
Heat the oil for frying in a medium skillet on medium heat. Fry the buffalo blasts until golden brown. Serve with vegan ranch.