Cut the chicken into one-inch pieces.

In a large skillet, melt the butter and add the shallots and garlic. Sauté until the garlic is translucent.

Add the chicken and sauté, stirring occasionally until the chicken has browned nicely.

Add the wine and sauté until the wine is mostly absorbed, then add the peppers and rest of the spices. Cook until all the moisture has evaporated. Remove from the heat.

Put the cream cheese into a stand mixer and cream it.

Put the chicken mixture into a food processor and process until the chicken is almost like a meal.

Add the chicken mixture to the cream cheese, and mix in the stand mixer.

Have ready the wrappers, a platter, and a clean work area. Also have ready a small, size 24 ice cream scoop.

Lay one wrapper on the work area. Dip your finger in the water, and paint the edges of the wrapper with the water.

Put two scoops of the chicken mixture in the center of the wrapper.

Bring up the one corner, and then bring up the corner next to it. Seal the two edges together. Bring up the third corner and seal it to the first two, then bring up the fourth corner and seal that one as well. Put a little water on the outer edges and flatten them to the sides. You should have a little purse with a stub in the middle.

Continue doing this until you have used up all the chicken mixture. Cut one of the wrappers up in strips for testing the oil.

In a large saucepan, put the oil and get it heated to 350.

Have ready a sheet pan and a cake rack. Put the cake rack in the sheet pan and put that next to you to put the fried food on. Have ready a scoop to take the food out of the oil.

Put one of the strips in the oil to test if the oil is ready. The oil will be ready if the strip immediately comes to the top.

Put two of the purses in the oil at a time. Fry on one side for about a minute, then turn and fry for 5 seconds. Remove from the oil and put on the prepared cake rack.

Continue doing this until all the purses have been deep-fried. You can then fry the rest of the strips to have as a snack.

To make the sauce, mix the mustard and mayonnaise together. Serve on the side in a nice serving bowl.