Preheat the oven to 350 degrees F. In a small sauce pan over medium to high heat, heat the chicken stock and bouillon cube till the cube is completely dissolved. Remove from heat and set to the side.

In a large pot or dutch oven , over medium heat, melt the butter and olive oil. Add the chicken with a pinch of salt and pepper. Saute until the cooked chicken is fully cooked and absolutely no longer pink.

Add onions, carrots, zucchini and green beans (optional) and continue to sauté till the mixed vegetables are translucent, approximately 4-5 minutes. Stir in the peas and then sprinkle the flour over the vegetables and chicken mixture and cook for a few minutes.

Stir in the chicken stock and milk and bring to a simmer and cook until it becomes thick and creamy, approximately 8-10 minutes. Remove from heat.

Using a muffin pan with 12 medium-size cups. Place 1 won ton (egg roll) wrap into each muffin cup letting the sides layover the sides. I like to start with every other cup to give myself room.

Please note, in the video I sprayed my pan before the wontons. For a crunchier bite, I recommend NOT cooking spraying the muffin tin.

Using a ¼ cup measurement, generously scoop the chicken mixture into each wrap. Bring the four corners of the wrap together and seal together with a twist.

Brush the tops of your bundles with olive oil. Bake until golden and crips, 12-14 minutes. Let cool slightly before serving.