Tea Sandwiches-Chicken Stuffed Cones

I am kicking this week off with another yummy recipe from the recent themed tea party we had for Mother’s Day.  I wasn’t intending on posting the full recipe for these cones, but I have had a few friends see the photos on my personal Facebook page and ask for the recipe.  If you missed the last yummy tea appetizer recipe for Cranberry Feta Pinwheels (where I showed a photo of today’s cones) , click HERE.  By popular request, today I am sharing a fun (and visually appealing) twist on tea sandwiches that your guests will be impressed with.

Vintage Tea Cup

**Note:  the original recipe called for crab meat, but since Mom and I are not seafood fans we did a twist on this cookbook recipe and used chicken instead.



Chicken Stuffed Cones



  1. 24 egg roll or wonton wraps.  We used Nasoya brand Egg roll wraps (which made for a larger cone) but the original recipe called for wonton wraps.  Nasoya carries both, so use whichever you prefer!
  2. 1/4 cup butter , melted
  3. 1 tsp. dill weed, divided
  4. 1/4 tsp. garlic salt
  5. 1 (80z.) pkg. cream cheese, softened
  6. 1 Tb. sour cream
  7. 1/2 tsp. lemon juice
  8. 2-3 (depending on size) boneless, skinless chicken breasts-cooked and shredded.  You can also use canned shredded chicken (it comes in a can similar to a tua fish can)
  9. Salt (to taste)
  10. Tin foil (not for eating -Ha! but you will see what it’s for in the directions below)



  • First we are going to make the Cones.  To do this you will place a Wonton or egg roll wrapper on your work surface and with one corner facing you, roll in to a cone shape.  Cut the open end with sharp scissors until you have an even edge.  Place a 1 inch tin foil ball in the opening of the cone.  Place seam side down on a greased baking sheet.  Repeat with remaining wraps.
  • Bake at 375 Degrees F for 10 minutes or until golden brown.  In a small bowl combine the butter, 1/2 tsp. of the dill, and all of the garlic salt.  Brush over horns.  Remove to a wire rack to cool completely.  After cool, remove foil balls.
  • In a large bowl , beat the cream cheese until smooth.  Beat in sour cream, lemon juice , and remaining dill until blended.  Fold in chicken.  Add salt to taste.
  • Pipe the chicken mixture in to the cones.



Voila!  Here is what the finished product looks like:


Tea Sandwiches Chicken Salad

Tea Party Appetizers-Chicken Salad Cones


Tip #1:  Be mindful of presentation.  When arranged on a special platter with a garnish they look so pretty!  We used fresh spinach as a garnish, but you could also use parsely or something similar.


Tip #2:  You can also stuff these cones with your favorite chicken salad or tuna salad recipe.  If in a hurry you can purchase pre-made chicken, tuna, ham , or crab salad to stuff the cones with.


More delightful things to come this week!  The tea party fun continues 😀   ~Rebekah

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One Response to Tea Sandwiches-Chicken Stuffed Cones

  1. Lizzy says:

    This is making me hungry – time to cook dinner soon 😉