Chicken Wonton Wraps are a quick and easy finger food filled with chicken & vegetables then baked to a crispy finish. They're deliciously light and make the perfect addition to your appetizer tray for New Year's Eve or your next party.
Chicken Wonton Bites
I'm thinkin' it's about time to start putting my list together of New Year's Eve appetizers. How about you? Whether you're having people over or just having a quiet celebration of your own, these chicken wonton bites are a simple recipe to throw together. And they're super delicious too!
One of the things I like best about celebrating the new year, besides the sparkling pomegranate cocktail and champagne, are the hors d-oeuvres. I love putting out a big spread including favorites, like my Hot Mexican Cheese Dip, Meatball Sliders, and Baked Brie with Kahlua. These chicken wonton wraps, whose recipe has been sitting in my recipe box for years, were the perfect addition.
Tips to Make These Wonton Wraps even Easier
With all the new grocery items you can pick up now, this recipe got even simpler to make than the original. I used a package of broccoli-carrot slaw, which you can find in the produce section of your grocery store, and chopped it up a bit to make it easier to fit in the wrapper.
You can also cut the time it takes to make this by purchasing ground chicken, instead of 2 small chicken breasts, and cooking it up with some minced garlic. If you do opt for the chicken breasts, I just diced mine, cooked it with the garlic, then minced it in my Ninja chopper.
If you don't have something like this gadget, which chops anything from herbs to nuts to meat, you might want to take a look at it. They're not expensive but they sure save a lot of time and energy.
How to Make Chicken Wonton Wraps
- Combine the minced cooked chicken with broccoli-carrot slaw, soy sauce and seasoning then place a small amount in the center of each wonton wrapper.
- Seal by moistening the edges with a little water and bringing up the two opposing corners and pinching together.
- Repeat with the other two corners then place the little packet on a greased cookie sheet.
- Spray again with nonstick spray and bake.
They come out light and crispy on the outside and taste great with a little side of soy sauce for dipping. You can eat them with chopsticks or, even easier, just use your fingers.
Don't you just love finger food? They can also be gluten-free if you use Paleo wraps and substitute Tamari for the basic soy sauce.
They are great for everyone at the party! Enjoy and Happy New Year!
More Appetizer Favorites
Air Fryer Chicken Wings are crispy and great to toss with your favorite wing sauce.
Bacon Wrapped Smokies with Brown Sugar are always a hit at any party.
Everything Bagel Cheese Ball Bites from Erhardts Eats
Cheddar Cheese Fondue made with beer or beef broth for extra flavor.
Find lots of healthy appetizer recipes here on 2CM!
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CHICKEN WONTON WRAPS
- 2 boneless chicken breasts, chopped (about 4-oz each) (you can also use 8-oz ground chicken)
- ½ teaspoon minced garlic
- 1 cup broccoli-carrot slaw, chopped
- 1 Tablespoon soy sauce (Tamari for gluten-free option)
- 1 Tablespoon dry sherry
- 1 Tablespoon fresh lime juice
- 1 teaspoon ground ginger or 3 Tablespoons fresh minced ginger
- 2 teaspoons cornstarch
- 32 wonton wrappers (look for Paleo wrappers for a gluten-free alternative)
- Nonstick cooking spray
- Preheat oven to 375 degrees. Spray a large cookie sheet with nonstick spray.
- Cook chicken with garlic in a medium skillet. If you used chopped chicken, put in food chopper and grind. I love my Ninja Food Chopper if you are looking for a reasonably priced, small powerful chopper.
- Mix chicken with remaining ingredients except for wrappers.
- Place a teaspoon of mixture in the center of each wonton wrapper. Moisten edges with a finger that has been dipped in water. Bring up 2 opposing corner and pinch together. Repeat with other corners.
- Place completed wrappers on cookies sheet. Spray lightly with nonstick spray.
- Bake for 8-10 minutes or until brown.
This post has been updated and was first published on December 27, 2017.