I had these little wonton wrappers in my fridge I’ve been wanting to use up and here’s what I came up with for lunch yesterday. More of an appetizer, but they are tasty little things!
I gave 2 options of cooking these, you can either lightly fry them in oil, as I did in the picture or you can bake them on a baking sheet. Obviously a bit healthier to bake them, gives it a different texture, but still yummy!
At first my boys didn’t want to try them, but after a bite, they both ate em’ up. Especially dipped in some Ranch Dressing. My 2 year old kept yelling out, “more wanch mommy!”Bad habits started way too early!
Easy and tasty, Enjoy.
Crispy Southwest Chicken Wontons
- 2 tablespoons canola or vegetable oil
- ½ cup finely diced white onions
- ½ cup finely diced red bell pepper
- 2 large cloves fresh garlic minced
- 1 12 oz can chunk chicken drained (from Costco)
- ¼ cup packed fresh cilantro leaves finely chopped
- ¼ cup verde salsa I use Herdez brand
- 2 tablespoons prepared ranch dressing
- ½ package wonton wrappers I used the brand Nasoya, found in produce section of grocery store
- 1 egg white whisked with 2 tablespoons water
- Heat oil into a large skillet over medium heat. Saute onions and bell pepper for 5 minutes or until softened. Stir in garlic for 1 minute and remove from heat.
- In large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt and pepper. Mix until well combined.
- Place 1 Tablespoon chicken mixture in center of wonton wrapper. Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.
- Place about 1 inch of canola or vegetable oil in a medium skillet over medium high heat. When hot, place 4 wontons at a time into oil. Cook 1-2 minutes per side or until golden brown.
- Place wontons on a baking sheet; bake at 375 degrees F for 15-20 minutes or until crispy, flipping once half way through cooking.
- Serve with Ranch dressing or salsa if desired.