Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a small bowl, combine 4 ounces cooked, shredded boneless skinless chicken breasts, 1/4 cup salsa verde, 1 Tablespoon light sour cream, 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 2 Tablespoons sliced green onions; stir until evenly mixed.
• Arrange the 8 wonton wrappers on the prepared baking sheet, spacing them so they do not touch.
• Place about 1 tablespoon of the chicken mixture in the center of each wonton wrapper.
• Divide and sprinkle 1/4 cup reduced fat Mexican blend cheese evenly over the mixture on each wonton.
• Moisten two opposite corners of each wonton wrapper with a little water (use a fingertip), bring those two opposing corners up to meet, and press to seal; place each sealed wonton seam-side down on the baking sheet.
• Bake for 5–7 minutes, watching closely, until the wonton wrappers are golden and crisp.
• Remove from the oven, let cool briefly, and top with cilantro and optional 2 Tablespoons diced avocado, if desired.