Baked Chicken Wontons are the perfect appetizer for your next party. Crisp wraps filled with chicken & vegetables make a delicious yet light finger food.
2 boneless chicken breasts, chopped (about 4-oz each) (you can also use 8-oz ground chicken)
½teaspoonminced garlic
1cupbroccoli-carrot slaw, chopped
1Tablespoonsoy sauce(use Tamari for gluten-free option)
1Tablespoondry sherry
1Tablespoonfresh lime juice
1teaspoonground ginger or 3 Tablespoons fresh minced ginger
2teaspoonscornstarch
32wonton wrappers(look for Paleo wrappers for a gluten-free alternative)
Nonstick cooking spray
Instructions
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 a food chopper and grind after cooking.
Mix chicken with remaining ingredients except for wrappers.
Place a teaspoon of mixture in the center of each wonton wrapper. Moisten the edges with a finger that has been dipped in water. Bring up the 2 opposing corners and pinch them together. Repeat with the other 2 corners.
Place completed wrappers on prepared cookie sheet. Spray lightly with nonstick spray.
Bake for 8-10 minutes or until brown.
Notes
DIPPING SAUCESPlain soy sauceSesame Dipping Sauce - Combine ¾ cup soy sauce, 3 Tablespoons toasted sesame oil, 2 Tablespoons rice wine vinegar, 1 Tablespoon balsamic, 2 teaspoons minced ginger, and 3 scallions, sliced thin.Sweet and Sour Dipping Sauce - Mix ¼ cup sugar, ¼ cup soy sauce, ¼ cup rice wine vinegar, ¼ cup water, 1 teaspoon sesame oil, and ¼ teaspoon crushed red pepper flakes.