Chicken Salad Wontons

These may in fact be better than egg rolls!!!  And they sure are better for you.  Easy to whip up but not easy to resist...

Chicken Salad Wontons

INGREDIENTS
Wonton Wrappers (40)
Shredded Chicken (1.5 cups)
Broccoli Slaw (4 cups or 1 package)
Mandarin Oranges, drained (1 cup)
Bamboo Shoots, drained (5oz can)
Low Sodium Soy Sauce (3 tbsp.)
Orange Juice (1/4 cup)
Sesame Oil (2 tsp.)
Rice Vinegar (1/2 cup)
Ginger Puree (1 tbsp.)
Garlic Powder (1 tbsp.)
Red Pepper Flakes (1 tsp.)
Splenda Brown Sugar Blend (1 tsp.)

METHOD

(1) Place one wonton wrapper into a mini muffin tins and press down to create a cup.  Spray with cooking spray and lightly sprinkle with garlic.  Bake on 400F until they crisp and start to turn brown on the tips (about 10 minutes).  Remove from oven but do not remove from tray until cups cool.

(2) Finely chops bamboo shoots and mandarin oranges.

(3) In a large bowl, combine shredded chicken, broccoli slaw, mandarin oranges and bamboo shoots.

(4) In a salad dressing shaker (or a small bowl), combine soy sauce, orange juice, rice vinegar, ginger, garlic, red pepper and splenda.  Shake or mix until smooth.

(5) Stir dressing into salad until evenly distributed.

(6) Spoon mixture into wonton cups and serve!

This recipe is best if served fairly soon after making.  They will last as an appetizer through a party, however, they will get soggy on the bottom if you them TOO far in advance.

I also like to eat the filling as a salad.  It's healthy and delicious!

STATS
Per Wonton
Serves: 40
Calories: 36
Fat: 0.4g
Carbs: 5g
Protein: 2.5g
Iron: 1.5%
Calcium: 0.7%

Just as Chicken Salad (not in wonton shell)
Serves: 4
Calories: 180
Carbs: 12.5g
Fat: 3.25g
Protein: 20g
Iron: 11%
Calcium: 7%