Crispy Baked Chicken Wontons
Baked Chicken Wontons are the perfect appetizer for your next party. Crisp wraps filled with chicken & vegetables make a delicious yet light finger food.
Servings: 30 appetizers
Calories: 35kcal
Ingredients
- 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 (use 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
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 SAUCES
Plain soy sauce
Sesame 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.
Nutrition
Calories: 35kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 89mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 1mg
