First off, let's start with ingredients;
INGREDIENTS:
Wonton wrappers
Diced or shredded chicken
Kraft lite Asian toasted sesame dressing
Low sodium soy sauce
Any bagged slaw mix and dressing
NOTE: I used my sweet kale salad recipe and just didn’t add in the poppy seeds, grapes, nuts, apples, cranberries, and seeds. Recipe for the salad and homemade dressing is under snacks & starters - if you just grab a bag of regular slaw, just use the dressing recipe from the kale salad. It’ll work just fine! I was also out of carrots to shred and green onion so if you have those add them on.
Preheat oven to 350 degrees. Use a baking dish with taller edges and drape the wonton wrappers over the edge of the baking dish diagonally and spray them with non-stick cooking spray. Bake in the oven for about 5 minutes watching until they are crisp and starting to bubble. .
In a pan heat up your chicken, I just used leftover pre-cooked chopped chicken but you can grill and cut up the chicken if you’d like! I was just really hungry. Add in a few dashes of soy sauce and a tbsp or two of the lite asian sesame dressing.
Scoop chicken into the wontons and top with the slaw mix that has been soaking in the dressing in the fridge overnight. If you don’t want to let the slaw set up, that’s okay, but it’s soooo much better when the dressing soaks in over time.
