Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes about 50 wontons
INGREDIENTS
1 pkg wonton wrappers
3-4 chicken breasts, boiled and shredded (I used pre-cooked chicken strips, chopped)
2 packages shredded taco cheese (I used cheddar-jack cheese)
1 (16 fl oz) bottle Hidden Valley Ranch salad dressing (not light or fat free)
1 tsp chili powder + extra for garnish
green onion to taste, chopped
Directions:
Preheat oven to 425F.
Line cupcake pan with wonton wrappers. Bake 3-4 minutes until edges are brown. Continue with all wrappers until they are complete. Arrange baked shells on cookie sheets.
In a large bowl, mix shredded chicken and entire bottle of ranch dressing. Add 1 tsp chili powder (can add more depending on your taste). Fill shells with chicken mixture and sprinkle each one with additional chili powder. Top with cheese and green onions.
Bake until cheese is melted, about 3-4 minutes.